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264College of the Sequoias 2014-2015
CE
RT
IFIC
AT
ES Certificate of Achievement in Food Services, Advanced Skills
Division: Consumer/Family Studies
This certificate prepares students for entry-level employment in the field of the food service industry. Students completing this certificate will acquire time management and critical thinking skills, allowing them to follow recipes according to menus and de-termine portions to be served; prepare bakery, fresh and cooked food items using proper cooking techniques; follow food safety and sanitation procedures; compile and maintain records for food use and expenditures; direct activities of assistant workers in preparation and service of food items; and train new employees.
PROGRAM OUTCOMES:• Identify and practice proper food safety and sanitation techniques.• Use the proper equipment and apply the proper techniques in food preparation.• Make decisions in a variety of food service environments to overcome barriers to successful food production• Create an entrée using culinary preparation techniques and following safety and sanitation procedures in an organized time
frame that meets culinary productivity and quality standards.
EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for employment in the following fields: cooks in institutional food service, such as schools, hospitals and cafeterias; prep-cook or short order cook in restaurants.
Units1. REQUIRED CERTIFICATE COURSES: A. BUS 188 Human Relations in Business (3) or BUS 230 Supervision/Mgmt/1st Line Supervisor (3) 3
B. CULN 201 Foods 3 C. CULN 205 Professional Cooking 3 D. CULN 206 Professional Cooking 2 3 E. NUTR 018 Nutrition 3 or NUTR 218 Nutrition Basics 3
F. NUTR 107 Sanitation and Safety 2 G. WEXP 193 D Food Services Wrk Exp-1st Sem 1
Total Required Certificate Units: 18
2. RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following): CHLD 238 Food Activities for the Child 1 NUTR 020 Cultural Foods 3 NUTR 214 Cooking for a Health Life 3 NUTR 119 Nutrition for Fitness 3
Minimum Restricted Elective Units: 3
Total Certificate Units: 21
The Certificate of Achievement requirements include completion of the certificate courses with a “C” or better grade in each course. Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.
265College of the Sequoias 2014-2015
CE
RT
IFIC
AT
ES
Skill Certificate in Food Services, Basic Skills
Division: Consumer/Family Studies
Students completing this certificate will acquire decision making skills and judgment to serve customers in eating places, clean and organize eating areas, prepare simple food and beverages, cook or reheat food items, and follow food safety and sanitation procedures.
PROGRAM OUTCOMES:• Identify and practice proper food safety and sanitation techniques.• Use the proper equipment and apply the proper techniques in food preparation.
ENTRY-LEVEL EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for em-ployment in the following jobs: food service worker in restaurants, cafeterias or food service institutions.
Units1. REQUIRED CERTIFICATE COURSES: A. CULN 201 Foods (3) or CULN 205 Professional Cooking (3) 3
B. NUTR 107 Sanitation and Safety 2
Total Required Certificate Units: 5
2. RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following): *NUTR 018 Nutrition 3 or NUTR 020 Cultural Foods 3 or NUTR 214 Cooking for a Health Life 3
Minimum Restricted Elective Units: 3
Total Certificate Units: 8
*NUTR 218 (Nutrition Basics) may be substituted for NUTR 018 (Nutrition)
The Skill Certificate requirements include completion of the certificate courses with a “C” or better grade in each course. Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.
266College of the Sequoias 2014-2015
CE
RT
IFIC
AT
ES Skill Certificate in Food Services, Intermediate Skills
Division: Consumer/Family Studies
Students completing this certificate will acquire the time management and critical thinking skills to perform simple food prepara-tion, plan work so food items are prepared and served together, complete food orders for steam tables, and follow proper food safety and sanitation procedures.
PROGRAM OUTCOMES:• Identify and practice proper food safety and sanitation techniques.• Use the proper equipment and apply the proper techniques in food preparation.• Make decisions in a variety of food service environments to overcome barriers to successful food production.
ENTRY-LEVEL EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for em-ployment in the following jobs: kitchen support staff in restaurants, food service institutions, and cafeterias.
Units1. REQUIRED CERTIFICATE COURSES: A. BUS 188 Human Relations in Business (3) or BUS 230 Supervision Mgt/1st Line (3) 3
B. CULN 201 Foods 3 C. CULN 205 Professional Cooking 3 D. NUTR 107 Sanitation and Safety 2
Total Required Certificate Units: 11
2. RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following): *NUTR 018 Nutrition 3 NUTR 020 Cultural Foods 3 NUTR 214 Cooking For a Healthy Life 3
Minimum Restricted Elective Units: 3
Total Certificate Units: 14
*NUTR 218 (Nutrition Basics) may be substituted for NUTR 018 (Nutrition)
The Skill Certificate requirements include completion of the certificate courses with a “C” or better grade in each course. Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.