Completion of this certificate will prepare students who are primarily interested in immediate entry-level employment in the foodservice industry. Areas of study will include, but are not limited to: foodservice related mathematics, weights and measures, use of knives and foodservice equipment, product identification, basic baking techniques, product fabricating, preparations of stocks, sauces and soups and fundamental cooking methods and techniques.
Credits: Total Occupational Certificate Credits 16
Award Outcomes: |
Career opportunities exist in a variety of food service operations such as health care and family style restaurants. Depending on your skill level and knowledge, you may seek employment as a line cook, cooks` helper, baker and/or pastry chefs` assistant, pantry worker, and fry or vegetable cook. Completion of this certificate will provide you with a solid, although limited, foundation on which to build your culinary career.
|Technical Studies Required: 16 Credits|
Food Service Math 1
Introduction to the Hospitality Industry 2
Sanitation and Safety 1
Basic Baking and Pastry 4
Basic Garde Manger and Entremétier 4
Basic Food Preparation 4
|Technical Studies Electives: 0 Credits|
|General Education Required: 0 Credits|
|General Education Electives: 0 Credits|