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Food Service Administration

Food Service Administration - CCL


Gainful Employment Information

Information may be outdated - please refer to the District Office Curriculum Site for the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

Major: 5368
First Term: 2013 Fall
Final Term: Current
Award: CCL
Total Credits: 22

The Certificate of Completion (CCL) in Food Service Administration program is designed for beginning supervisory positions in industrial and school cafeterias, hospitals, long term care facilities, restaurants, hotels and other operations where food is served in quantity. Instruction includes theory and practical application in nutrition, menu planning and analysis, food sanitation and safety, purchasing, management and supervision, and commercial food preparation. An Associate in Applied Science (AAS) degree is also available.

Program Notes:

Students must earn a grade of "C" or better for all courses within the program.

Admission Criteria: None
Program Prerequisites: None
Required Courses
CUL105 Principles and Skills for Professional Cooking 3
CUL109 /HRM102Menu Planning Development 2
CUL111 Purchasing for Food Service Systems 3
CUL113 Commercial Baking Techniques 3
CUL123 Customer Service Practicum 4
CUL223 Food Service Management 3
FON104 Certification in Food Service Safety and Sanitation 1
FON241 Principles of Human Nutrition 3

Program Competencies

  1. Use written references or resource persons to review and summarize information needed for maintaining and updating professional skills in all types of commercial kitchens. (CUL105, CUL109/HRM102, CUL111, CUL113, CUL223, FON104, FON241)
  2. Receive, store, inventory, and distribute food supplies, in all types of commercial kitchens. (CUL105, CUL111, CUL113, CUL223)
  3. Identify, use, and care for standard commercial kitchen tools and equipment. (CUL105, CUL113)
  4. Prepare quantity foods and beverages by applying standard preparation principles and/or by using standardized recipes. (CUL105, CUL113)
  5. Develop and implement quality control, cost control, and production control procedures in a commercial food setting. (CUL105, CUL113, CUL223)
  6. Observe local, state, and federal regulations applied to all aspects of commercial food service. (CUL105, CUL113, CUL123, CUL223, FON104)
  7. Follow the National Institute for the Foodservices Industry (NIFI) standards of personal hygiene; observe operating standards of sanitation and safety, and use preventative precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (CUL105, CUL113, CUL123, FON104)
  8. Design marketable menus, and calculate food costs and selling price of menu items. (CUL109/HRM102)
  9. Use principles of nutrition to plan nutritionally balanced and appetizing meals for standard and special diets. (CUL109/HRM102, FON241)
  10. Implement standard purchasing procedures which include forecasting quantity requirements, identification and evaluation of vendors, writing quality standards and specific purchase specifications, writing and sending requests for quotation, evaluating costs, planning delivery schedules, specifying payment procedures, and writing and placing purchase orders. (CUL111)
  11. Develop and maintain routine financial, personnel, inventory, and other standard records in a commercial food setting. (CUL111, CUL223)
  12. Describe the impact of a supervisor's qualifications, leadership style, and communication skills on a food service environment. (CUL123, CUL223)
  13. Supervise and evaluate food services workers. (CUL223)

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.