Course Offerings

Introduction to the World of Culinary & Baking Bilingual (Spanish/English)

Course ID: CUL-3075H3
Overview
Course Outline
Requirements
Intended Audience
More Details

Te gustaría desarrollar habilidades para trabajar en la industria culinaria y horneado de pan? Si es así, ¡este curso es para ti! Aprende cómo opera la industria alimentaria en un entorno empresarial, las técnicas de servicio de alimentos, la seguridad alimentaria y otros conceptos básicos de producción de alimentos. Esta clase te ayudará a desarrollar la confianza en ti mismo para trabajar en un entorno comercial. La capacitación práctica es parte del curso y, al finalizar, estarás preparado para trabajar en restaurantes, panaderías, cafeterías, hoteles, empresas de catering y centros de salud. Al finalizar con éxito, los estudiantes obtendrán 3 certificados reconocidos por la industria para agregar a su currículum.

Course Objectives

1. Learn the basic techniques on how the kitchen and a restaurant operate.
2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
3. Understand both theory and practical applications for work within the foodservice industry.
4. Recognize and perform basic food safety sanitation skills.
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Learn the chemistry of baking and explore how flour, sugar, eggs and other ingredients combine in the proper ratios to produce different results.
8. Get acquainted with the use of baking tools, measures and weights
9. Demonstrate the proper use of pastry bags
10. Demonstrate basic cake decorations & simple breads.
11. Be able to work in a team environment and be able to follow instructions directions effectively.

Outline of Instruction

• Kitchen Cook Training: Introduction to Kitchen Safety which includes knife holding techniques, Appliances, Equipment and ingredients, Understanding of Menu, Standardized Recipes,
• Kitchen prep & terminology, Principles of Cooking Soups, Stocks and Sauces.
• Basic Breakfast, Salads, Introduction to Restaurant Server Training (Pre-Meal, During and Post Meal Duties
• Hors D 'Oeuvres, Sandwiches, Sides & Entrees.
• ServSafe Training & Exams
• Restaurant Server and Kitchen Cook Exams
• Buffet Prep and Service.
• Introduction to Measuring Scales and how to read Recipes.
• Quick Breads, Cookies, Brownies and Bars & Dinner Rolls.
• Cake Baking & Decoration Techniques
• Icing & Plate Presentation

Contact Hours

CEUs

Industry Standard, State or National Certification

Certification

Servsafe, Restaurant Server Certification and Kitchen Cook Certification (American Hotel & Lodging Educational Institute)

Website

www.ahlaei.org, Servsafe.com.

Certification Learning Outcomes/Requirements

1.Students will receive the ServSafe Certification ( National Restaurant Association), Restaurant Server Certification & Kitchen Cook Certification ( American Hotel & Lodging Education Institute)

CE or CU Articulation

Prerequisites

n/a

Learning Supplies Needed

ServSafe 7th Edition Managers Book (ISBN #978-0134764214), Restaurant Server, (ISBN #978-0866124522), Kitchen Cook (ISBN: 978-0-86612-678-6)
Books and uniforms are provided as part of the course fee.

Clinical Site/Special Facilities

None

Requirements for Successful Completion

90% attendance
Students must adhere to the policies set forth by the instructor.
4: Wear clean uniforms daily. Use the locker box to keep all their personal belongings and valuables. ( Keys will be provided for safekeeping).
5. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
6.Students must receive 70% or higher on their ServSafe exams as well as and 70% or higher on their Kitchen Cook & Restaurant Server exams.
7. Students must demonstrate basic understanding of reading a recipe and preparation of a menu assigned by the instructor. Students must get a 70% or higher in food preparation. This
will be a group project.

Accreditation/Special Approval Requirements

N/A

Intended Audience

Entry level Cooks working in the industry, students wanting to enter Culinary & Restaurant Field, Banquet Staff, students wanting to start a culinary business.

Specific Industry or Business Support Needs

Kitchen Cooks, Line Cooks, Prep Cooks, Restaurant Servers, Bussers, Banquet Set-Up.
Wake County need for industry positions

Wake County Need for Industry Positions

Employment of food and beverage serving and related workers is projected to grow 10 percent from 2014 to 2024, faster than the average for all occupations. Job opportunities in most dining establishments will be excellent because many workers leave the occupation each year, resulting in numerous job openings.