The program prepares students for entry level career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, and nutrition. Students who successfully complete the requirements for this certificate will also earn the Food Protection Manager Certification from the National Restaurant Association upon passing the ServSafe Exam.
Program Learning Outcomes:
Upon successful completion of this program, a student will be able to:
- Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
- Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
- Determine the presence of foodborne-illness outbreak.
Review Student Learning Outcomes (SLOs) for this program.
|HRM 52||Food Safety and Sanitation||1.5|
|HRM 54||Basic Cooking Techniques||3|
|HRM 81||Garde Manger||3|
|HRM 82||Baking and Pastry||3|
|HRM 83||International Cuisines||3|
|Choose one course from the following:||3|
|Nutrition for Personal Health and Wellness|
|Principles of Food with Lab|
|Introduction to Nutrition Science|
or NF 25H
|Introduction to Nutrition Science - Honors|