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SLCC Catalog

    Salt Lake Community College
   
 
  Oct 20, 2017
 
 
    
2016-2017 SLCC General Catalog [**** ATTENTION: YOU ARE VIEWING AN ARCHIVED CATALOG **** ]

Commercial Foods Certificate: CC (Competency-Based)(CTE)


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Certificate of Completion | 953 Clock Hours

Program Division School of Applied Technology
Program Location Miller Campus, CART 117
General Information (801) 957-7522
Program Information: (801) 957-3046
Program Website
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 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) or Certified Pastry CulinarianTM (CPC) certification.

Career Opportunities
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

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/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)

Possible Careers Include:

  • Baker
  • Bakery Manager
  • Bakery Owner/Operator
  • Cake Decorator
  • Commercial Baker
  • Scratch Baker

For state and national occupation information, visit O*Net OnLine and enter the following O*Net code(s):

  • 51-3011.00 - Bakers
  • 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

  • Baking and Pastry Arts/Baker/Pastry Chef (12.0501)
  • 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.

Program Entry Requirements
TABE Test

  • Reading: 8.0
  • Computational Math: 8.0

Commercial bakery operations require the ability to 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. A Pastry Cook works in a range of businesses from small to medium sized bakeries together with the larger plant bakeries and pastry or cake production facilities. These businesses may have a retail outlet or may operate as wholesaler to other food outlets or supermarkets. Pastry cooks often perform shift work including work late at night or early in the morning and are required to stand for long periods while working.

Estimated Cost for Students
Please visit the program website for up-to-date cost information.

Estimated Time to Completion
953 clock hours

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

Practice occupational risk management and safety awareness training.

1, 6

Maintain a smooth kitchen in terms of equipment and supplies, to include ware washing, waste management, and storeroom practices.

1, 6

Pass National Restaurant Association standardized food safety and applied nutrition certification examinations.

1, 6

Accept responsibility for the overall cleanliness and maintenance of the kitchen at large as well as the equipment, tools, and supplies.

1, 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, 6

Prioritize food production tasks associated with pantry production and short order cooking.

1, 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, 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, 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, 6

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, 6

 

Advising 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 Human Resource Certificate

* CPC™ agency (Certified Pastry Chef) stipulates an initial 30 contact hour or 2 credit course is required for certificate exam.
https://www.acfchefs.org/download/documents/certify/Certification_Requirements.pdf
 

Additional Program Notes:


Certificates Which Students May Be Prepared For Upon Program Completion (Additional Fees Apply)

  • Retail Baker’s Association (RBA) Certified Journey Baker™ (CJB)

A student or entry level baker who has a minimum of one year (2,000 hours) of verifiable commercial/retail baking experience OR a combination of a minimum of one year education and commercial/retail baking work experience of which at least 1,000 hours must be work experience. A baker at this level assists in the preparation and production of pies, cookies, cakes, breads, rolls, desserts or other baked goods for a commercial bakery. Duties may include stocking ingredients, preparing and cleaning equipment; measuring ingredients, mixing, scaling, forming, proofing, oven tending, and product finishing.

 

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