This training program prepares students for many entry-level positions in restaurants and coffee houses, specialty shops, and catering businesses. This certificate of accomplishment is the first step in pursuing a certificate of achievement in restaurant management.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of accomplishment, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening scheduled classes.

Students completing this program will be able to...

- select and explain the use of the appropriate kitchen equipment for specific kitchen tasks.

- explain proper health and safety procedures in the kitchen environment.

- identify critical control points during all food handling processes as a method to minimize the risk of food-borne illness.

- demonstrate different types of beverage preparation methods.

- identify and prepare hot and cold non-alcoholic beverages.

- demonstrate the following tasks: follow a standard recipe, use standard weights and measures, and perform basic skills with beverage equipment.

- discuss the basics of wine, including history and geographical distribution of wine production. Learn the pairing of wines with food and successful menu planning.

- describe properties and functions of various ingredients and interpret recipes.