Culinary Arts: Cooking Essentials: Basic
Certificate of Proficiency
Career/Technical (Major Code: 01826)
Prepares students for work in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques. Covers the preparation of food and the functions of ingredients, cooking methods, food economics, nutrition, safety, and sanitation in the kitchen.
Program Student Learning Outcome Statement
- Demonstrate an understanding of the criteria for excellence in purchasing food, preparing food, and presenting food for service in the culinary industry.
The U.S. Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that “prepares students for gainful employment in a recognized occupation.”
Students who complete this program will have acquired the necessary analytical tools to successfully secure gainful employment in the field of study.
For more information regarding the data provided for this program and what it means to you as a student, please feel free to visit our SWC Gainful Employment website at: www.swccd.edu/gainfulemployment.
|CA 170||PROFESSIONAL COOKING---BASIC SKILLS||3|
|CA 171||SOUPS, STOCKS, AND SAUCES||3|
|CA 172||PROFESSIONAL COOKING---ADVANCED SKILLS||3|
|CA 173||PROFESSIONAL COOKING---CULTURAL FOODS||3|
|CA 181||FOOD SERVICE SAFETY, SANITATION, AND NUTRITION||1|
|CA 183||FOOD PURCHASE AND CONTROL||2|
|CL 120||COMPUTER LITERACY||1|