Food Production Worker (FP21)  Technical Certificate of Credit

(Stand Alone)

Program Description:

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.

Entrance date:

Occupationally specific courses: Fall and Spring semesters

Program admission requirements:

Minimum Test Scores

Writing 236 Reading Comprehension 55
Arithmetic 229 Arithmetic 34

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 1111

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 1121

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 1128

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 1371

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.

Click to view profile for Matt Beard
Program Chair

Instructor, Culinary/Chef

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