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Nov 23, 2024
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SFCC Catalog 2021-2022 [ARCHIVED CATALOG]
Culinary Fundamentals Certificate
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 Return to: Programs by Schools and Departments
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.
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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
Program Requirements: (21 Credits)
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