Overview and Award Outcomes
Overview
Completion of this certificate will prepare students who are primarily interested in immediate entry-level employment in the foodservice industry. Areas of study will include, but are not limited to: foodservice related mathematics, weights and measures, use of knives and foodservice equipment, product identification, basic baking techniques, product fabricating, preparations of stocks, sauces and soups and fundamental cooking methods and techniques.
Award Outcomes
- Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations
- Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations
- Apply mathematical, reading, and communication skills essential to the food service industry
- Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry