Food Service Career & Certification Preparation (R)
This program is designed for those wishing to enter the food service industry as an entry level cook or for those in the Riverside City College Cook & Pastry Apprenticeship Program. These courses teach the fundamentals of Safety & Sanitation, Menu planning, Food Cost Accounting, Purchasing & Receiving, and Food Preparation.
Program Learning Outcomes
Upon successful completion of this program, students should be able to:
- Demonstrate the importance of food service sanitation and safety by identifying the vulnerable aspects within the food service environment in terms of their potential for physical, biological, and chemical contamination.
- Demonstrate a working knowledge of menu selection and development, working with emphasis on determining the use of food items on the menu that are most suitable for a particular establishment.
- Perform mathematical functions related to the food service operation that include costing recipes and menus.
- Perform current regulations for inspecting and grading various food products, proper techniques of receiving, storing and rotating and requisition of those food products, and proper procedures to inventory those products.
- Display the ability to prepare a variety of high quality food dishes, using various cooking techniques, and the successful presentation of dishes.
|Required Courses (240 hours)||Hours|
|CUL-850||ServeSafe Food Safety||30|
|CUL-826||Food Cost Accounting||30|
|CUL-827||Culinary Purchasing and Receiving||30|
|CUL-828A||Culinary Food Preparation I||30|
|CUL-828B||Culinary Food Preparation II||30|
|CUL-824||The Art of Garde Manger||30|