Not Found |
Major: 5368
Catalog Year: 2023-2024
Effective Term: 2018 Spring
Last Admit Term: 2021 Spring
Award: CCL Total Credits: 22 CIP Code: 19.0505 |
Primary College:
Initiating College: Phoenix College
Program Availability: Not Found
Program Availability: College-Specific (Mor)
Field of Interest: Not Found
Instructional Council: Hospitality (58) GPA: 2.0 |
SOC Code: 11-9051, 25-1192, 29-1031, 35-1012, 35-2012
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Program Prerequisites: None
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Required Courses | |||||||||||
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CUL105 Principles and Skills for Professional Cooking 3 | Credits: 22 |
Restricted Electives | |||
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General Electives | |||
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Program Competencies | |||
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1. Use written references or resource persons to review and summarize information needed for maintaining and updating professional skills in all types of commercial kitchens. (CUL105, CUL109/HRM102, CUL111, CUL113, CUL223, FON104, FON241)
2. Receive, store, inventory, and distribute food supplies, in all types of commercial kitchens. (CUL105, CUL111, CUL113, CUL223) 3. Identify, use, and care for standard commercial kitchen tools and equipment. (CUL105, CUL113) 4. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL105, CUL113) 5. Develop and implement quality control, cost control, and production control procedures in a commercial food setting. (CUL105, CUL113, CUL223) 6. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL113, CUL123, CUL223, FON104) 7. Follow the National Institute for the Foodservices Industry (NIFI) standards of personal hygiene; observe operating standards of sanitation and safety, and use preventative precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (CUL105, CUL113, CUL123, FON104) 8. Design marketable menus, and calculate food costs and selling price of menu items. (CUL109/HRM102) 9. Use principles of nutrition to plan nutritionally balanced and appetizing meals for standard and special diets. (CUL109/HRM102, FON241) 10. Implement standard purchasing procedures which include forecasting quantity requirements, identification and evaluation of vendors, writing quality standards and specific purchase specifications, writing and sending requests for quotation, evaluating costs, planning delivery schedules, specifying payment procedures, and writing and placing purchase orders. (CUL111) 11. Develop and maintain routine financial, personnel, inventory, and other standard records in a commercial food setting. (CUL111, CUL223) 12. Describe the impact of a supervisor`s qualifications, leadership style, and communication skills on a food service environment. (CUL123, CUL223) 13. Supervise and evaluate food services workers. (CUL223) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: June 26, 2012 |