Certificate of Proficiency | 16 credits
Miller Campus CART 102G
General Information 801-957-4073
Program Information 801-957-5348
Academic and Career Advising
Associate Professors - Basil S. Chelemes
Assistant Professors - Franco Aloia, James Bielefeld, Cynthia Alberts
The Food Service Certificate of Proficiency is designed to prepare students with the specific technical job skills employers’ demand for an entry-level position. This proficiency certificate includes courses in sanitation, cuisine and culture, cost control, purchasing, and service.
Food Service is a CTE (Career and Technical Education) program. Students in CTE programs are highly recruited by businesses and industries. SLCC has relationships with businesses and industries within the community and can help CTE graduates get into a career upon graduation. In some cases, students may be hired before they graduate and are able to complete their education while employed in their career. Opportunity increases from association with The American Culinary Federation, Inc. (ACF), a professional organization for chefs and cooks made up of more than 22,000 members belonging to more than 230 chapters across the U.S.
Estimated Cost for Students
Tuition + Books: Cost varies with course selection and credit hours. Some courses in the School of Business may have course fees–check with each course description and the class schedule for details.
Estimated Time to Completion
If students follow the suggested semester schedules, time to completion is 1-2 semesters.
|Program Student Learning Outcomes
||Related College-Wide Student Learning Outcomes
1 - Acquire substantive knowledge
2 - Communicate effectively
3 - Develop quantitative literacies
4 - Think critically & creatively
5 - Become a community engaged learner
6 - Work in professional & constructive manner
7 - Develop computer & information literacy
8 - Develop lifelong wellness
|Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment.
|Demonstrate and analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation.
||1, 3, 7
|Demonstrate professionalism and leadership standards relating to appearance, time management and conduct.
|Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribute to guest satisfaction.
|Understand the relationship between history, culture, religion and cuisine.