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is an intensive short program designed to prepare workers for
entry level line positions in the foodservice industry.
Successful completion of the program will prepare students
to:
·
Measure,
mix and cook according to instructions (recipe).
·
Use
a variety of pots, cutlery, equipment
·
Use,
care for and clean kitchen utensils and equipment.
·
Clean,
peel, slice fruit and vegetables.
·
Prepare
salads, soups, pasta, meat entrees and accompaniments.
·
Season,
portion accurately and garnish food.
·
Work
as part of a team.
·
Follow
sanitation procedures and personal hygiene requirements.
·
Use
correct temperatures and procedures to thaw, prepare, hold and
serve food.
Required courses:
HOSP 66
Practices in Hospitality 1 unit
16 hours
HOSP 72
Culinary Arts Basics
.5 unit
16 hours
HOSP 73
Stocks, Soups, Sauces
.5 unit
16 hours
HOSP 74
Vegetables, Rice, Pasta
.5 unit
16 hours
HOSP 75
Fish, Poultry, Meat
.5 unit
16 hours
HOSP 76
Garde Manger .5 unit
16 hours
HOSP 180
Food Safety
.5 unit
8 hours
COOP 91.21
Coop Work Experience 1
unit
75 hours
(student
will be placed in a job situation for experience)
Total units
5
Total hours
179 hours
Allow two semesters for completion of courses
as not all courses are offered every semester. Completion of this certificate prepares the
student for the next level certificate of training in Food
Service and then for a degree in Restaurant Management.
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