Jul 20, 2024  
SFCC Catalog 2019-2020 
SFCC Catalog 2019-2020 [ARCHIVED CATALOG]

Culinary Fundamentals Certificate

CIP: 12.0503
School of Business, Professional Studies and Education, 505-428-1414

This program provides hands-on experience for students to develop the necessary professionalism, teamwork and practical skills to maintain a career in the culinary/hospitality industry. Sanitation and safety, fundamentals of cooking, basic baking, food production, product knowledge, menu planning, and introduction to food and beverage management are the general areas students will study. 

Program Learning Outcomes

Upon completion of this program, students will be able to:

  • Demonstrate the fundamentals of mise en place: a safe, organized and sanitary kitchen workstation
  • Produce properly prepared, nutritious and visually appealing menus and meals in a timely manner
  • Demonstrate the ability to use standard kitchen equipment safely and correctly
  • Describe the procurement process for food and beverage in culinary/hospitality industry 

Total 21 Credits