Center for Curriculum and Transfer Articulation
Major: 5732N
First Term: 2012 Spring   
Award: CCL  
Total Credits: 13-14
CIP Code: 12.0505

Occupational Area: Hospitality and Tourism
Instructional Council: Family and Consumer Sciences (34)
GPA: 2.0
SOC Code: 35-2012, 35-2013, 35-2019

Description: The Certificate of Completion (CCL) in Commercial Food Preparation includes principles and hands-on training required for basic entry-level cooking positions.

Required Courses
Students must earn a grade of `C` or better for all courses within the `Required Courses` area.

CUL105 Principles and Skills for Professional Cooking 3
CUL113 Commercial Baking Techniques 3
FON104 Certification in Food Service and Safety and Sanitation 1
Credits: 7

Program Competencies
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)
MCCCD Governing Board Approval Date: November 22, 2011

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.