Commercial Food Preparation - CCL
Final Term: Current
The Certificate of Completion (CCL) in Commercial Food Preparation includes principles and hands-on training required for basic entry-level cooking positions.
|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|
|CUL203||American Regional Cuisines||3|
|CUL207||Pacific Rim Cuisine||3|
|CUL211||Professional Cooking Practicum (7) OR|
|CUL211BA||Professional Cooking Practicum (4) AND|
|CUL211BB||Professional Cooking Practicum (3)||7|
- 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)
- Observe local, state, and federal regulations applied to all aspects of commercial food service. (FON104, CUL113, CUL105)
- Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL113, CUL105)
- Identify, use, and care for standard commercial kitchen tools and equipment. (CUL113, CUL105)
- Receive, store, inventory, and distribute food supplies, in all types of commercial kitchens. (CUL113, CUL105)
- Develop and implement quality control, cost control, and production control procedures in a commercial food setting. (CUL113, CUL105)
- 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)
Complete information on this MCCCD program is available here.
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.