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Culinary Assistant (BP) Occupational Certificate

Overview and Award Outcomes

Overview

Completion of this certificate will prepare students who are primarily interested in immediate entry-level employment in the foodservice industry. Areas of study will include, but are not limited to: foodservice related mathematics, weights and measures, use of knives and foodservice equipment, product identification, basic baking techniques, product fabricating, preparations of stocks, sauces and soups and fundamental cooking methods and techniques.

Award Outcomes

Prepare high quality food in a cost effective manner.

Apply mathematical skills essential to the food service industry.

Create a professional career plan.

Career Opportunities

Career opportunities exist in a variety of food service operations such as health care and family style restaurants. Depending on your skill level and knowledge, you may seek employment as a line cook, cooks` helper, baker and/or pastry chefs` assistant, pantry worker, and fry or vegetable cook. Completion of this certificate will provide you with a solid, although limited, foundation on which to build your culinary career.

Program Requirements

Technical Studies Required 16 Credits

Course NumberCourse TitleCourse Credits
CULA1000Food Service Math

1

CULA1106Introduction to the Hospitality Industry

2

CULA1116Sanitation and Safety

1

CULA1126Basic Baking and Pastry

4

CULA1136Basic Garde Manger and Entremétier

4

CULA1156Basic Food Preparation

4

General Education Required 0 Credits

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Occupational Certificate Credits 16

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1000Food Service Math

1

CULA1106Introduction to the Hospitality Industry

2

CULA1116Sanitation and Safety

1

CULA1126Basic Baking and Pastry

4

CULA1136Basic Garde Manger and Entremétier

4

CULA1156Basic Food Preparation

4

Total Credits  16

Graduation (16 credits)

Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.

6/6/2018 : BP 7110 / EP