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Mar 29, 2024
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2021-2022 Catalog [ARCHIVED CATALOG]
Basic Culinary Skills Certificate of Completion
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The Basic Culinary Skills Certificate of Completion program prepares students for many entry level culinary employment opportunities. These include positions as institution and cafeteria cooks, restaurant cooks, and food preparation workers. Students will be provided with the essential skills of sanitation as well as foundational cooking and baking, operations, and production in order to obtain entry level employment in the food service industry.
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Program Student Learning Outcomes
Students who complete this program will be able to:
- Demonstrate preparation for entry level employment in the food service industry.
- Demonstrate practical skills related to the food service.
- Demonstrate proficient safety and sanitation production practices as related to the food service industry.
REQUIRED CORE:
Course ID |
Title |
Hours |
FN 210NC |
ServSafe in Food Production NC |
16.6 |
AEFN 789NC * |
Basic Food Preparation |
66.4 |
AEFN 790NC * |
Baking Basics |
66.4 |
AEFN 791NC * |
Healthy Cooking |
66.4 |
TOTAL HOURS FOR THE CERTIFICATE:
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199.2 - 215.8
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* Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
Students with valid California ServSafe Certification may have this core requirement waived.
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Return to: Degrees, Certificates, and Awards in Alphabetical Order
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