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Major: 5516
Catalog Year: 2023-2024
Effective Term: 2013 Fall
Last Admit Term: 2014 Summer
Award: CCL Total Credits: 38 CIP Code: 12.0503 |
Primary College: Phoenix College
Initiating College: Phoenix College
Program Availability: Not Found
Program Availability: Shared
Field of Interest: Not Found
Instructional Council: Hospitality (58) GPA: 2.00 |
SOC Code:
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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: 38 |
Restricted Electives | |||
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General Electives | |||
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Program Competencies | |||
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1. Use principles of nutrition in meal preparation, ingredient use, nutrient retention, and food presentation. (CUL105, CUL107, CUL109/HRM102, CUL137, CUL209, CUL211, CUL211BA, CUL211BB)
2. Review and summarize information needed to maintain and update professional skills in all types of commercial food settings. (CUL105, CUL111, CUL113, CUL127, CUL137, CUL209, CUL211, CUL211BA, CUL211BB, FON104, FON241) 3. Implement quality control, cost control, and production control procedures in a commercial food setting. (CUL105, CUL109/HRM102, CUL111, CUL113, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209) 4. Apply interpersonal skills to relations with other employees within the food service industry. (CUL105, CUL107, CUL123) 5. Follow National Restaurant Association`s standards of personal hygiene, food sanitation, and safety; use preventive precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (CUL105, CUL107, CUL113, CUL123, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 6. Apply French and International terminology, recipes, and methods to a commercial food operation. (CUL105, CUL201, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 7. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL111, CUL113, CUL123, CUL127, CUL137, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 8. Use, and care for standard commercial kitchen tools and equipment. (CUL105, CUL107, CUL113, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB, FON104) 9. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL105, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 10. Prepare Garde Manger pantry items, salad dressings, and decorative garnishes. (CUL107) 11. Describe the history of foods from classical French to American cuisine, including related customs and regional differences. (CUL107, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 12. Prepare classical cuisine according to its original origin. (CUL107, CUL113, CUL127, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 13. Apply inventory methods, maintain records, and apply cost controls in a food service setting. (CUL109/HRM102, CUL111) 14. Describe front-of-house activities, and apply principles of customer service, and factors involved in customer satisfaction. (CUL109/HRM102, CUL123) 15. Participate in purchasing, handling, and storage of food supplies in all types of commercial kitchens. (CUL111, CUL127, CUL137, CUL201, CUL203, CUL205, CUL207, CUL209, CUL211, CUL211BA, CUL211BB) 16. Perform standard dining room setup and service procedures in a commercial setting. (CUL123) 17. Describe employee rights and responsibilities in the workplace. (CUL123, CUL211, CUL211BA, CUL211BB) 18. Prepare fine baked products, classical deserts, and sauces. (CUL127, CUL137) | |||
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected. MCCCD Governing Board Approval Date: May 21, 2013 |