MCCCD Program Description

Major: 5895N Catalog Year: 2023-2024 Effective Term: 2018 Spring Last Admit Term: 9999 Award: CCL Total Credits: 12 CIP Code: 19.0505	Primary College: Rio Salado College Initiating College: Rio Salado College Program Availability: Not Found Program Availability: College-Specific Program Availability: Field of Interest: Health Sciences Instructional Council: Occupational Administrators GPA: 2.00
SOC Code: 11-9051.00

Description: The Certificate of Completion (CCL) in Workforce Development: Introduction to Sustainable Food Systems program is designed to prepare the incarcerated person with skills needed to work in the sustainable food systems industry. Courses will cover principles and skills for professional cooking and commercial baking, including safety and sanitation, in addition to food production models and the effects of food systems on the environment, health, and communities. Courses will also include techniques in preparing organic foods and creating sustainable menus.

Required Courses

CUL101 Culinary Basics 3
CUL102 Hot Foods 3
FON161 Sustainable Food Production Systems 3
FON163 Sustainable Kitchen Practices 3

Credits: 12

Restricted Electives
	Credits:

General Electives
	Credits:

Program Competencies
1. Compare and contrast organizational structures of various types of kitchens and kitchen staff. (CUL101) 2. Summarize introductory principles of and skills for professional cooking. (CUL101, CUL102) 3. Differentiate between safety standards and sanitation techniques used in a restaurant kitchen. (CUL101, CUL102) 4. Demonstrate basic equipment and utensil use. (CUL101, CUL102) 5. Describe principles and applications of basic restaurant cooking techniques. (CUL101, CUL102) 6. Explain the United States Department of Agriculture (USDA) standards for grading meat. (CUL102) 7. Identify key ingredients and steps for making stocks, soups, sauces. (CUL102) 8. Review historical events impacting current food production models. (FON161) 9. Explain the effects of food systems on the environment, health and communities. (FON161, FON163) 10. Assess the benefits of a sustainable food system. (FON161, FON163) 11. Review food safety concerns. (FON161, FON163) 12. Demonstrate skills for preparing organic, seasonal and local foods. (FON163) 13. Develop sustainable menus. (FON163) 14. Summarize challenges for a sustainable future. (FON163)
+ indicates course has prerequisites and/or corequisites. ++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: December 12, 2017

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.