Professional Food and Beverage Service - CCL
Information may be outdated - please refer to the District Office Curriculum Site for the
most up-to-date requirements for this MCCCD Program.
Final Term: Current
The Certificate of Completion (CCL) in Professional Food and Beverage Service program is designed to prepare the student for employment as a professional food server in the finer dining establishments. Coursework emphasizes the theoretical and practical aspects of food and beverage service and includes food sanitation and safety, exposure to professional cooking, and basic nutrition concepts.
|Students must earn a grade of "C" or better for each course listed in the Required Courses area.|
|FON104||Certification in Food Service Safety and Sanitation||1|
|CUL121||Principles of Food and Beverage Service||3|
|CUL123||Customer Service Practicum||4|
|CUL145||Banquet Food and Beverage Service Externship||1|
|CUL105||Principles and Skills for Restaurant Cooking||3|
- Identify principles of nutrition and describe basic nutrition information as related to food selection. (FON100, CUL121, CUL123, CUL145)
- Identify principles of food preparation and describe standard food-related terms and/or components of items seen on menus. (CUL121, CUL123, CUL145, CUL105)
- Follow National Restaurant Association's standards of personal hygiene, food sanitation, and safety; use preventive precautions for vermin and rodent control in commercial kitchens, food storage areas, and in serving, dining, and dishwashing areas. (FON104, CUL121, CUL123, CUL145, CUL105)
- Observe local, state, and federal regulations applied to all aspects of commercial food service. (FON104, CUL121, CUL123, CUL145, CUL105)
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.