C E RT I F ICAT ES
Certificate of Achievement in Food Services, Advanced Skills
Division: Consumer/Family Studies
This certificate prepares students for entry-level employment in the field of the food service industry. Students completing this
certificate will acquire time management and critical thinking skills, allowing them to follow recipes according to menus and determine portions to be served; prepare bakery, fresh and cooked food items using proper cooking techniques; follow food safety
and sanitation procedures; compile and maintain records for food use and expenditures; direct activities of assistant workers in
preparation and service of food items; and train new employees.
PROGRAM OUTCOMES:
• Identify and practice proper food safety and sanitation techniques.
• Use the proper equipment and apply the proper techniques in food preparation.
• Make decisions in a variety of food service environments to overcome barriers to successful food production
• Create an entrée using culinary preparation techniques and following safety and sanitation procedures in an organized time
frame that meets culinary productivity and quality standards.
EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for employment in the
following fields: cooks in institutional food service, such as schools, hospitals and cafeterias; prep-cook or short order cook in
restaurants.
1. REQUIRED CERTIFICATE COURSES:
A. BUS 188
Human Relations in Business (3)
or BUS 230
Supervision/Mgmt/1st Line Supervisor (3)
B.
C.
D.
E.
CULN 201
CULN 205
CULN 206
NUTR 018
or NUTR 218
F. NUTR 107
G. WEXP 193 D
2.
Units
3
Foods
Professional Cooking
Professional Cooking 2
Nutrition
Nutrition Basics
3
3
3
3
3
Sanitation and Safety
Food Services Wrk Exp-1st Sem
2
1
Total Required Certificate Units:
18
RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following):
CHLD 238
Food Activities for the Child
1
NUTR 020
Cultural Foods
3
NUTR 214
Cooking for a Health Life 3
NUTR 119
Nutrition for Fitness
3
Minimum Restricted Elective Units:
3
Total Certificate Units:
21
The Certificate of Achievement requirements include completion of the certificate courses with a “C” or better grade in each
course. Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.
264
College of the Sequoias
2014-2015
Division: Consumer/Family Studies
Students completing this certificate will acquire decision making skills and judgment to serve customers in eating places, clean
and organize eating areas, prepare simple food and beverages, cook or reheat food items, and follow food safety and sanitation
procedures.
PROGRAM OUTCOMES:
• Identify and practice proper food safety and sanitation techniques.
• Use the proper equipment and apply the proper techniques in food preparation.
C E RT I F ICAT ES
Skill Certificate in Food Services, Basic Skills
ENTRY-LEVEL EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for employment in the following jobs: food service worker in restaurants, cafeterias or food service institutions.
1. REQUIRED CERTIFICATE COURSES:
A. CULN 201
Foods (3)
or CULN 205
Professional Cooking (3)
B. NUTR 107
2.
Units
3
Sanitation and Safety
2
Total Required Certificate Units:
5
RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following):
*NUTR 018
Nutrition
3
or NUTR 020
Cultural Foods
3
or NUTR 214
Cooking for a Health Life 3
Minimum Restricted Elective Units:
3
Total Certificate Units:
8
*NUTR 218 (Nutrition Basics) may be substituted for NUTR 018 (Nutrition)
The Skill Certificate requirements include completion of the certificate courses with a “C” or better grade in each course.
Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.
College of the Sequoias
2014-2015
265
C E RT I F ICAT ES
Skill Certificate in Food Services, Intermediate Skills
Division: Consumer/Family Studies
Students completing this certificate will acquire the time management and critical thinking skills to perform simple food preparation, plan work so food items are prepared and served together, complete food orders for steam tables, and follow proper food
safety and sanitation procedures.
PROGRAM OUTCOMES:
• Identify and practice proper food safety and sanitation techniques.
• Use the proper equipment and apply the proper techniques in food preparation.
• Make decisions in a variety of food service environments to overcome barriers to successful food production.
ENTRY-LEVEL EMPLOYMENT OPPORTUNITIES: Upon successful completion of this certificate, students will be prepared for employment in the following jobs: kitchen support staff in restaurants, food service institutions, and cafeterias.
1. REQUIRED CERTIFICATE COURSES:
A. BUS 188
Human Relations in Business (3)
or BUS 230
Supervision Mgt/1st Line (3)
B. CULN 201
C. CULN 205
D. NUTR 107
2.
Units
3
Foods
Professional Cooking
Sanitation and Safety
3
3
2
Total Required Certificate Units:
11
RESTRICTED ELECTIVES: (Select a minimum of 3 units from the following):
*NUTR 018
Nutrition
NUTR 020
Cultural Foods
NUTR 214
Cooking For a Healthy Life 3
3
3
Minimum Restricted Elective Units:
3
Total Certificate Units:
14
*NUTR 218 (Nutrition Basics) may be substituted for NUTR 018 (Nutrition)
The Skill Certificate requirements include completion of the certificate courses with a “C” or better grade in each course.
Required and support courses may be substituted with the approval of the Consumer Family Studies Division Chair.
266
College of the Sequoias
2014-2015