|
Cook's Helper - Certificate
Learn basic hot and cold food preparation, sanitation and safety procedures, and general restaurant operations. Course modules will prepare students for employment in a variety of food service settings. Complete this certificate exclusively on weekdays. Note: This is a clock-hour, non-credit certificate offered through the PCC Center for Training and Development. What can I do with this certificate?
Career Options: Gain entry-level employment as a cook in hotels, resorts, clubs, restaurants, catering operations, hospitals, and schools. Academic Options: Continue your studies by completing the Pre-Apprentice Certificate or enroll in the PCC associate's degree in Culinary Arts. Locations: Desert Vista Campus Department/Contact Information: Director: 206-5142, Program Instructor: 206-5128 PROGRAM REQUIREMENTS
Before enrolling in this certificate, students must take the Accuplacer test and meet the following scores: Reading Comprehension: 21, Arithmetic: 20, and Sentence Skills: 35. | Module # | Title | Hours | | Required Modules | | FS 705 | Sanitation and Safety Fundamentals | 60 | | FS 720 | Tools, Utensils and Equipment | 75 | | FS 725 | Cold Foods - Salads and Dressings | 90 | | FS 745 | Hot Foods - Vegetables, Starches, Pastas, and Grains | 60 | | FS 760 | Hot Foods - Stocks, Sauces and Soups | 80 | | FS 765 | Culinary Principles - Terminology, Record Keeping and Service | 40 | | FS 770 | Hot Foods - Introduction to Meat and Seafood Cookery | 60 | | FS 845 | Knife Skills | 60 | | FS 850 | Hot Foods - Breakfast Cookery | 30 | | FS 885 | Hot Foods - Intermediate Meat and Seafood Cookery | 60 | | FS 900 | Food Service Externship | 60 | | FS 901 | Sanitation and Regulatory Issues | 30 | | Total | 705 |
|
