Major: 5155
Catalog Year: 2023-2024
Effective Term: 2020 Fall
Last Admit Term: 2022 Fall
Award: CCL Total Credits: 16-20 CIP Code: 12.0503 |
Primary College:
Initiating College: Estrella Mountain Community College
Program Availability: Not Found
Program Availability: College-Specific
Field of Interest: Business, Entrepreneurialism and Management
Instructional Council: Hospitality (58) GPA: 2.00 |
SOC Code: Upon completion of this certificate, students may pursue a career as:
35.2013.00 - Cooks, Private Household 35.2014.00 - Cooks, Restaurant 35.2019.00 - Cooks, Short Order 35-2019 - Cooks - All Other 35-2021.00 - Food Preparation Workers Upon completion of an Associate degree, students may pursue a career as: 35-1011.00 - Chefs and Head Cooks 35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers 35-2011 - Cooks, Fast Food 35-2012 - Cooks, Institution and Cafeteria 35-2013 - Cooks, Private Household 35-2014 - Cooks, Restaurant 35-2015 - Cooks, Short Order 35-2019 - Cooks - All Other 35-2021.00 - Food Preparation Workers 51-3011.00 - Bakers |
Program Prerequisites: None
|
|||||||||||
Required Courses | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
CUL103 Breakfast and Cold Foods 3 | Credits: 12-14 |
Restricted Electives | |||
---|---|---|---|
Students must complete 2-6 credits of Restricted Electives to meet a minimum of 16 total program credits. | Credits: 2-6 |
General Electives | |||
---|---|---|---|
| Credits: |
Learning Outcomes | |||
---|---|---|---|
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL115, CUL160)
2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 3. Practice comprehensive procedures for back of house operations that address purchasing, inventory, cost controls, and nutritional guidelines. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 4. Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) 5. Demonstrate effective communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL120, CUL160) 6. Compose multiple flavors, textures, and colors into food products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL160) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: November 26, 2019 |