Chef Training

Certificate

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This certificate develops areas of technical competence and preparation for trainee positions in food preparation in the hospitality industry. It meets the challenges of the food service industry involving food preparation and service through the use of sound business principles. Graduates have established a basis for a career in the food service industry, and are qualified for entry-level positions in the production or service areas of the hospitality industry.

Goal 1 To provide training in culinary arts preparation.

  • Students will be able to demonstrate execution of the correct application of key cooking methods.

Goal 2 To provide training in culinary arts preparation.

  • Students will be able to demonstrate execution of the correct application of key cooking methods.

Goal 3 To provide training in bakery weights and measures.

  • Students will be able to demonstrate the ability to weigh and measure with accuracy the ingredients needed for their practical exam.

Goal 4 To provide training in safe food handling.

  • Students will be able to demonstrate safe food handling techniques.

Goal 5 To prepare students to demonstrate information literacy.

  • Students will use traditional and contemporary information technology.
  • Students will identify, access, and appropriately use authoritative sources of information.

Gainful Employment - follow the link below for gainful employment information.

https://www.mvcc.edu/institutional-effectiveness/gainful-employment/gainful-employment-disclosures.php

Total Credit Hours: 29

First Semester

This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment, basic knife skills, and mise en place. Topics include areas of food preparation such as weights, measures, portions, and conversions as well as an introduction to commercial kitchen cleaning. Emphasis is placed on operating in a safe and sanitary manner. Corequisite: FS150 Safety and Sanitation

This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation.

This course is an introduction to the correct and hygienic procedures for food handling. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene and fire safety regulations, as well as state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the Educational Foundation of the National Restaurant Association.

This course reviews the fundamental computation skills required for accurate food service preparation, operation and management. Topics covered include operations with whole numbers, fractions, decimals, percents, weights and measures, recipe menu pricing, inventories, food costs, basic break-even analysis, financial statement content, and employee related expenses.

This course provides a foundation in marketing, planning, segmentation, and positioning food items within a specific demographic. Food marketing tools such as menu pricing, advertising, sales promotion, merchandising, personal selling, and external advertising media are explored.

Second Semester

This course is an opportunity for students to develop the skills necessary to be successful in college. Students learn the importance of the faculty-student and advisor-advisee relationship, develop time management techniques, apply effective study skill techniques, recognize the implications of living in a diverse society, utilize college resources, and explore career and transfer requirements. Collaborative projects are included. Students matriculated in a degree program must take this course in their first term of study.

This course builds upon the techniques in Culinary Fundamentals 1. Topics include proper cooking methods such as sautéing, frying, roasting, grilling, braising, broiling, poaching, and stir frying. Emphasis is placed on operating in a safe and sanitary manner. Laboratories employ a variety of cooking methods using professional kitchen equipment, commercial kitchen cleaning, and builds understanding for clean facilities. Prerequisite - FS103 Culinary Fundamentals 1

The basics of garde manger production are learned through preparation of appetizers, condiments, and hors d'oeuvres. This course presents the basic principles of garde manger for hotel, restaurant, and catering establishments. Topics covered include charcuterie, hors d'oeuvre, canapes, egg cookery, salad, and cheese production. Prerequisite - FS103 Culinary Fundamentals 1

This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered.

Food Service Internship is a course designed to provide the student with on-the-job food service experience. The course allows the student to gain supervised practical experience working in a food service setting relating to the students’ area of interest. In addition to the minimum of 150 hours of field experience for this course, participation in a weekly seminar is required as a forum to discuss work related situations and problems.

Prerequisite: Matriculated in a Hospitality-related program, 2.5 grade point average, and 42 semester hours of earned credit OR permission of the Instructor

Students in the Culinary Arts Management program are required to be in full uniform in each laboratory class. The uniform consists of a double-breasted, long-sleeved white chef ’s coat, black and white checked pants, chef ’s hat, and a white apron. Shoes are to be of firm leather with a slip resistant sole. Beards and mustaches are to be neatly trimmed. Beard guard required.