Food Production Worker (FP21) Technical Certificate of Credit
This Technical Certificate of Credit provides learning opportunities for students with special needs, which introduces, develops, and reinforces academic knowledge and attitudes in preparation for a career in the culinary field. As both an institutional and dual enrollment program, graduates and high school students are prepared to toward a career pathway in the food service/production industry. Teaching basic culinary techniques to students with special needs as it relates to the culinary field.
Occupationally specific courses: Fall and Spring semesters
Program admission requirements:
Minimum Test Scores
|ACCUPLACER NEXT GENERATION–||Reading||224||ACCUPLACER-||Sentence Skills||60|
Credits required for graduation: 15
Beginning Spring 2022 (January 2022), ALL FIRST TIME college students will be required to take the College Success (COLL 1020) course.
|Courses 15 credits|
|CUUL 1111Basic Culinary Safety and Sanitation
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dish washing, and pot and pan cleaning. Laboratory practice parallels class work
|CUUL 1121Basic Principles of Cooking
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute Apprenticeship training objectives. Topics include: weights and measures, basic cooking principles, methods of food preparation, recipes utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
|CUUL 1128Basic Fundamentals of Restaurant Operations
Introduces the fundamentals of dining and beverage service and experience and preparation of a wide variety of quality foods. Course content reflects American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.
|CUUL 1371Basic Culinary Nutrition and Menu Development
This course emphasizes menu planning for all types of facilities, services, and special diets. Topics include: menu selection, menu development and pricing, nutrition, special diets, cooking nutritional foods, and organics. Laboratory demonstrations and student management and supervision parallel class work.
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Programs of Study
Notice and Responsibilities Regarding this Catalog
The purpose of this catalog/handbook is to provide general information. It should not be construed as the basis of a contract between students and Albany Technical College (ATC). While the provisions of this catalog/handbook will ordinarily be applied as stated, ATC reserves the right to change any provisions listed without notice. Such changes may include entrance requirements and admissions procedures, courses, and programs of study, academic requirements for graduation, fees and charges, financial aid, rules and regulations and the College calendar. It is the student’s responsibility to keep informed of all changes including academic requirements for graduation.