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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:
- Prepare salads,
soups, pasta, meat entrees and accompaniments using appropriate
procedures and tools/equipment.
- Work as part of a
team, using effective communication and interpersonal skills and
work habits.
-
Follow sanitation procedures
and personal hygiene requirements, including using 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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