Certificate of Completion | 953 Clock Hours
Academic and Career Advising
The Commercial Foods Certificate is a competency based sequencer that includes 30 hours of ServSafeTM curriculum. Program of study is responsive to business and industry requirements resulting in an appropriate certificate and articulation, where appropriate, with career and technical education or business courses within the College. Coursework includes instruction in selecting, storing, preparing, and serving food and food products; basic nutrition; sanitation, and food safety; the use and care of commercial equipment; serving techniques; and the operation of recognized food establishments. The program prepares individuals in production and service used in governmental, commercial or independently owned institutional food establishments and related food industry occupations where additional supervised work experience prepares the student for subsequent Certified CulinarianTM (CC) certification.
The program provides the opportunity to develop increased potential for employability as well as opportunity for training, re-training and further education utilizing job specific skills in the following areas:
- Knife Skills
- Safety (includes 10 hour OSHA requirement)
- Large and Small Equipment
- Practical Kitchen Mathematics
- Breakfast Foods
- Cold Kitchen - Pantry - Deli
- Stocks, Sauces, and Hot Soups
- Meats, Poultry, Fish, and Seafood
- Bakery Fundamentals
- Nutritional Cookery Applications to include Dairy, Gluten and Allergen Alternatives
For state and national occupation information, visit O*Net OnLine and enter the following O*Net code(s):
- 35-2014.00 - Cooks, Restaurant
- 35-2015.00 - Cooks, Short Order
- 35-3021.00 - Combined Food Preparation and Serving Workers, Including Fast Food
- 35-2012.00 - Cooks, Institution and Cafeteria
- 35-2021.00 - Food Preparation Workers
- 35-1012.00 - First-Line Supervisors of Food Preparation and Serving Workers
- 35-1011.00 - Chefs and Head Cooks
- 35-2013.00 - Cooks, Private Household
For Classification of Instructional Programs, visit http://nces.ed.gov/ipeds/cipcode
- Cooking and Related Culinary Arts, General. (12.0500)
- Food Preparation/Professional Cooking/Kitchen Assistant. (12.0505)
- Institutional Food Workers. (12.0508)
- Culinary Arts and Related Services, Other. (12.0599)
Program of study is responsive to business and industry requirements resulting in appropriate certificate or evidence of completion and articulation, where appropriate, with career and technical education or business programs within the College.
Estimated Cost for Students
Tuition and student fees: http://www.slcc.edu/satts/cost-financial-aid.aspx.
Please visit the program website for up-to-date cost information.
Program Entry Requirements
- Reading: 8.0
- Computational Math: 8.0
Commercial culinary operations require the ability to move quickly, bend over, stoop down through the knees, and lift at least 30 pounds without a partner or the ability to transport food or equipment of up to 70 pounds with coordinated assistance. The work environment includes the ability to concentrate on a task over a period of time without being distracted, includes exposure to minor burns or cuts and requires the ability to stand for long periods of time.
Required Courses: (953 Clock Hours)
Additional Program Notes:
Certificates Earned Within the Program*
- National Restaurant Association Educational Foundation™ ServSafe® Certificate
- National Restaurant Association Educational Foundation™ Nutrition Certificate
- National Restaurant Association Educational Foundation™ Hospitality and Restaurant Management Certificate
- CC™ (Certified Culinarian) agency stipulates an initial 30 contact hour or 2 credit course is required for certificate exam.
Certificates Which Students May Be Prepared For Upon Program Completion (Additional Fees Apply)
- NOCTI™ Commercial Foods™ Test Code: 4020 / Version: 01_Copyright 2010
- The Commercial Foods™ NOCTI assessment is included in NOCTI’s Job Ready assessment.
Job Ready assessments measure technical skills at the occupational level and include items which gauge factual and theoretical knowledge using both a written and performance component.
Time to Completion
Estimated time to complete is 953 clock hours.
Program Learning Outcomes
Program learning outcome alignment with Student Learning Outcomes in brackets.
- Practice occupational risk management and safety awareness training. [1,7]
- Maintain a smooth kitchen in terms of equipment and supplies, to include ware washing, waste management, and storeroom practices. Accept responsibility for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.[1,7]
- Pass National Restaurant Association standardized food safety and applied nutrition certification examinations. [1,7]
- Organize a smooth work flow on the breakfast line with basic and complex methods of egg cookery, cured breakfast meats, quick breads, garnished fruit presentations, potatoes, cereal grains and breakfast beverages. [1,7]
- Prioritize food production tasks associated with pantry production and short order cooking. [1,7]
- Develop efficient skill sets and habits of preparing, organizing and arranging unprocessed ingredients: e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components; as well as the tools and equipment required for menu items before the actual service begins. [1,7]
- Prepare items for deli style lunch operations with cured meats and sausages, sandwiches, soups, salads, and dressings using a variety of flavorings as well as ingredients such as fruits, starches, poultry, seafood, meats, legumes, eggs, and cheeses. [1,7]
- Familiarize with bakery applications, from equipment and tools, to ingredients and preparation, to the production and presentation of baked goods. [1,3,7]
- Apply basic math skills to recipe conversions using numbers and percentages. [1,3,7]
- Utilize standard weights and measures to demonstrate proper scaling and measurement techniques. [1,3]
- Research professional organizations and third party certification, licenser or other industry endorsement including purposes and benefits. [1,7,8]