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Food Service Administration

Professional Food and Beverage Service - CCL

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Major: 5364
First Term: 2001 Fall
Final Term: Current
Award: CCL
Total Credits: 15
Description:

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.

Admission Criteria: None
Program Prerequisites: None
Required Courses
Credits:15
Students must earn a grade of "C" or better for each course listed in the Required Courses area.
FON100 Introductory Nutrition3
FON104 Certification in Food Service Safety and Sanitation1
CUL121 Principles of Food and Beverage Service3
CUL123 Customer Service Practicum4
CUL145 Banquet Food and Beverage Service Externship1
CUL105 Principles and Skills for Restaurant Cooking3

Program Competencies

  1. Identify principles of nutrition and describe basic nutrition information as related to food selection. (FON100, CUL121, CUL123, CUL145)
  2. Identify principles of food preparation and describe standard food-related terms and/or components of items seen on menus. (CUL121, CUL123, CUL145, CUL105)
  3. 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)
  4. Observe local, state, and federal regulations applied to all aspects of commercial food service. (FON104, CUL121, CUL123, CUL145, 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.