Nov 24, 2024  
2022-2023 SLCC General Catalog 
    
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2022-2023 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG ****]

Food Service Basics: CP (CTE)

Certificate of Proficiency | 16 credits 

Program Website
Academic and Career Advising

Program Description
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.

Career Opportunities
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 and student fees: http://www.slcc.edu/student/financial/tuition-fees.aspx  
Course fees: $265

Note: Fees vary based upon specific registration and are subject to changes.

Note: This Certificate of Proficiency is not eligible for financial aid. However, courses within the certificate may be eligible if taken as part of a financial aid eligible program such as an AS or AAS degree. Please check with the Financial Aid Office to determine course and program eligibility.

Program Requirements

Required Courses (13 Credits)

Elective Courses (3 Credits)

Select from the following:

Time to Completion & Graduation Map

Program Learning Outcomes

Program learning outcome alignment with Student Learning Outcomes  in brackets.

  • Demonstrate and apply principles and techniques of sanitation, personal hygiene, and professional attire to the hospitality environment. [1,2]
  • Demonstrate and analyze food cost and implement necessary controls to maintain costs and ensure profitability within a food service operation. [1,3,8,9]
  • Demonstrate professionalism and leadership standards relating to appearance, time management and conduct. [1,7]
  • Demonstrate the skills and behaviors required during customer service to analyze, judge, and act in ways that contribute to guest satisfaction. [1,4,5]
  • Understand the relationship between history, culture, religion and cuisine. [1]