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Major: 5732N
Catalog Year: 2023-2024
Effective Term: 2018 Spring
Last Admit Term: 2022 Summer
Award: CCL Total Credits: 13-14 CIP Code: 12.0505 |
Primary College:
Initiating College: Phoenix College
Program Availability: Not Found
Program Availability: College-Specific (Mor)
Field of Interest: Not Found
Instructional Council: Family and Consumer Sciences (34) GPA: 2.0 |
SOC Code: 35-2012, 35-2013, 35-2019
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Program Prerequisites: None
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Required Courses | |||||||||||
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Students must earn a grade of `C` or better for all courses within the `Required Courses` area. | Credits: 7 |
Restricted Electives | |||
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CUL201 International Cuisine 3 | Credits: 6-7 |
General Electives | |||
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| Credits: |
Program Competencies | |||
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1. Follow the National Restaurant Association`s standards of personal hygiene; food sanitation and safety; and use preventative precautions for vermin and rodent control in commercial kitchen areas, food storage areas, and in serving, dining, and dish washing areas. (FON104, CUL113, CUL105)
2. Observe local, state, and federal regulations applied to all aspects of commercial food service. (FON104, CUL113, CUL105) 3. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL113, CUL105) 4. Identify, use, and care for standard commercial kitchen tools and equipment. (CUL113, CUL105) 5. Receive, store, inventory, and distribute food supplies, in all types of commercial kitchens. (CUL113, CUL105) 6. Develop and implement quality control, cost control, and production control procedures in a commercial food setting. (CUL113, CUL105) 7. Use written references or resource persons to review and summarize information needed for maintaining and updating professional skills in all types of commercial kitchens. (FON104, CUL113, CUL105) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: November 22, 2011 |