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 and efficient manner as utilized in professional foodservice operations
Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations
Apply mathematical, reading, and communication skills essential to the food service industry
Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry
Career Opportunities
Career opportunities may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Numerous positions are available to graduates with this certificate, such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers. Completion of this certificate is a strong foundation on which to build your culinary career.
Semester Sequence
Offered at Brooklyn Park Only
Graduation (17 credits)
Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.
6/6/2022 : BP 7110 / EP