The Food Service Certificate is designed for students interested in employment at commercial restaurants, institutions, health care facilities, school food services, and related food service industries.
REQUIRED COURSES: |
Units
|
BUSAD 100
|
Introduction to Business |
3
|
CULART 101
|
Introduction to Hospitality and Customer Service |
3
|
CULART 160
|
Introduction to Foods |
3
|
CULART 161
|
Quantity Food Preparation |
3
|
CULART 201
|
Management of Human Resources in Hospitality |
3
|
CULART 225
|
Sanitation and Safety |
3
|
CULART 235
|
Menu Planning Principles |
3
|
CULART 240
|
Procurement, Purchasing and Selection |
3
|
CULART 250
|
Food, Wine and Beverage Service Concepts |
3
|
CULART 275
|
Food, Beverage and Labor Cost Control |
3
|
|
Total Units
|
30
|
PROGRAM LEVEL OUTCOMES:
- Identify on an exam the people who influenced the restaurant business the most throughout history and how
- Recall on the final exam the names of the equipment that is used in a commercial kitchen
- Define the cooking terminology on weekly quizzes as well as on the final exam
- Demonstrate to the instructor that he or she thoroughly understands what it takes to open a restaurant by completing a feasibility study and designing a restaurant along with costs on paper and presenting the final project to the entire class as a class project and part of the final for the course
- Recall on a written exam how to derive the 'Break-even Point' of a restaurant
- Recall the seven areas of a HACCP plan
- Define and recall on a written exam the purchasing function
|
Gainful Employment Disclosure Information
On-time Completion Rates and Estimated Cost of Program