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Culinary Studies

Commercial Food Preparation - CCL


Information may be outdated - please refer to the District Office Curriculum Site for the
most up-to-date requirements for this MCCCD Program.

Major: 5732
First Term: 2012 Spring
Final Term: Current
Award: CCL
Total Credits: 13-14

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

Admission Criteria: None
Program Prerequisites: None
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
Restricted Electives
CUL201 International Cuisine 3
CUL203 American Regional Cuisines 3
CUL205 French Cuisine 3
CUL207 Pacific Rim Cuisine 3
CUL211 Professional Cooking Practicum (7) OR
CUL211BA Professional Cooking Practicum (4) AND
CUL211BB Professional Cooking Practicum (3) 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)

View the Course Plan Sequence information for this MCCCD program on the CCTA website.

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. Please refer to "Your" PC Catalog and Student Handbook OR speak with the Program Director or Department Chairperson.