Certificate of Completion | 930 Clock Hours

Program Division: School of Applied Technology
Program Location: SCM-1-161B
General Information: 801-957-7522
Program Information: (801) 957-3046
Program Website: http://www.slcc.edu/sat/index.aspx
Academic Advisor

Program Faculty:
Associate Professor:  Leslie Seiferle, CCC, CCE, BS_ITE, USOE Level I Licensure

Program Description:
The Commercial Foods Certificate is a competency based sequencer that includes 30 hours of ServSafe™ 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 Culinarian™ (CC) or Certified Pastry Culinarian™ (CPC) 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:

• Recipes
• 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

Career Opportunities:
For state and national occupation information, visit http://online.onetcenter.org/find/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/selector/Suggestions.aspx

• 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)

Transfer/Articulation Information:
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.

National College Credit Recommendation Service
In the lower division baccalaureate/associate degree category, 4 semester hours in Fundamental or Intermediate Culinary Arts

Program Entry Requirements:
Students must demonstrate basic education skills as assessed by the Test of Adult Basic Education (TABE): 

• TABE Reading: 8.0; Math Comp: 8.0; Applied Math: 10.0; or CPT Reading: 52; CPT Math 40

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, incudes exposure to minor burns or cuts and requires the ability to stand for long periods of time.

Estimated Time to Completion: 930 clock hours

Program Student Learning Outcomes	Related College-Wide Student Learning Outcomes
Practice occupational risk management and safety awareness training.	1
Maintain a smooth kitchen in terms of equipment and supplies, to include ware washing, waste management, and storeroom practices.	1, 2, 6
Pass National Restaurant Association standardized food safety and applied nutrition certification examinations.	1
Accept responsibility for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.	1, 2, 6
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, 3, 6
Prioritize food production tasks associated with pantry production and short order cooking.	1, 2, 6
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, 2, 4, 6
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, 2, 6
Familiarize with bakery applications, from equipment and tools, to ingredients and preparation, to the production and presentation of baked goods.	1, 3, 6
Apply basic math skills to recipe conversions using numbers and percentages.	1, 3
Utilize standard weights and measures to demonstrate proper scaling and measurement techniques.	1, 3
Implement sustainable practices for purchasing and procurement by understanding what products may be replaced with biodegradable items in a cost-effective manner.	1, 4
Advocate healthy shopping, food preparation and eating habits to combat the epidemic of childhood obesity and encourage a healthy lifestyle through collaborative and community-oriented initiatives that provide the simple tools to eat better.	1, 4
Document sustainable waste separation practices for waste intensive businesses such as kitchens.	1, 4