Occupational Certificate

Description of Program:

The Food Management, Production, and Services certificate prepares the student for employment as a kitchen manager and operations cook. The program also provides supplemental training for persons previously or currently employed in this occupation.

Course content includes kitchen organization, sanitation, and planning for production; quantity food preparation with emphasis on timing, quality, efficiency, and cost controls; detailed studies in raw materials, recipes, menu planning, and the use of institutional equipment; and banquet presentation, catering, and other specialty preparations.

Lab experience is an integral portion of this program. This includes instruction use of utensils, equipment, food, and procedures required to prepare meals at The Hotel Jacaranda.

Length: 1140 contact hours / 38 occupational credits