Course Offerings

Would you like to build skills for work in the culinary/restaurant industry? If so, this course is for you.
This course introduces the fundamental concepts, skills, and techniques in basic cookery. Emphasis is placed on safe food/equipment handling, nutrition, recipe conversion, measurements, terminology, classical knife cuts, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completing this hands-on class, students should be able to exhibit the basic cooking skills used in the food service industry and build self-confidence to work in a commercial environment.

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. Class Syllabus for HOS-3075E3 2 of 2 Wake Tech Community College
5. Be able to perform Point of Sale duties.
6. Perform restaurant and banquet set-up.
7. Work as a Team to fulfill assignments in the time given.
8. Learn basic nutrition information.
9. Prepare for the American Culinary Federation Practical & Theory Exams.

Outline of Instruction

•Week 1- 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.
•Week 2: Basic Breakfast, Salads, Introduction to Restaurant Server Training ( Pre-Meal, During and Post Meal Duties)
•Week 3: Hors D 'Oeuvres, Sandwiches, Sides & Entrees.
•Week 4: ServSafe Training & Exams
•Week 5- Job Search Skills ( Self-Assessment, Resumes, Cover Letters, Interview Preparation)
•Week 6- Dessert, Buffet Prep & Service, Final Exams ( Restaurant Server, Kitchen Cook Certification)

Contact Hours

112

CEUs

1

Industry Standard, State or National Certification

Certification

Servsafe ( National Restaurant Association), Restaurant Server Certification ( American Hotel & Lodging Educational Institute) , Certified Fundamentals Cook Certification (American Culinary Federation).

Website

www.ahlaei.org, Servsafe.com, acf.com

Certification Learning Outcomes/Requirements

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

CE or CU Articulation

No

Prerequisites

n/a

Learning Supplies Needed

ServSafe 8th Edition Managers Book (ISBN #978-0866127400), Restaurant Server, (ISBN #978-0866124522), Culinary arts NOCTI study guide (for ACF certification), Nutrition for Foodservice and Culinary Professionals 9th Edition (ISBN #978-1119148494)

Clinical Site/Special Facilities

A kitchen will be required to conduct the hands-on training part of the course. Kitchen tools such as knives, cutting boards, peelers ,chef coat and aprons will be required.

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). Keys must be returned at the end of each class. Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
5. Successful completion of the class requires satisfactory attendance and class participation (i.e. be able to demonstrate proficiency in all concepts taught). Students with irregular attendance, less then 90% attendance, or who are unable to demonstrate competency will receive a NG (no grade) and will not be eligible for a certificate of completion
Students must arrive on time on Practical Exam testing day. Students will not be allowed in the classroom after the test begins. NO makeup testing dates will be offered
Students must pass Servsafe (70% or higher), Nutrition (70% or higher), and ACF written exam (75% or higher) to demonstrate competency and complete required assignments to receive the Wake Tech completion certificate and the ACF certification.

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.

Industry or Job Titles Related to Training Outcomes for Employment

Prep-Cooks

Line Cooks

Restaurant Servers

Cashiers

Banquet Sfaff

Related Courses

CUL-3075C3

CUL-3075A3

Course Contact Information

Sameer Pawa
919-866-6158
[email protected]