Preparation Cook: Certificate of Competence

Description

Requires one or two semesters to complete. The objective of the Certificate program is to give students basic skills in a specific entry-level job.

Program Learning Outcomes

Upon completion of the program, students will be able to do the following:

• Demonstrate professionalism in dress, grooming, attitude, and workplace behavior that reflects standards expected of culinary and hospitality employees.
• Demonstrate basic principles of sanitation and safety in food service operation for safe food handling and to protect the health of the consumer.
• Apply mathematical functions related to food service operations.
• Use knives, tools, and equipment, following established safety and sanitation practices and principles of food preparation to prepare a variety of food items, recipes, and/or products.
• Demonstrate a variety of culinary cooking methods and techniques, following established procedures to produce classical cuisines.
• Examine a variety of sustainable practices in the culinary industry as a means for controlling costs and for being good environmental stewards.