Hospitality & Tourism


Course Details & Registration Information

Course
Basic Culinary and Restaurant Certification
Name
HOS-3075B3
Available Classes
Not currently offered.
Description Course Outline Requirements Intended Audience More Details
Intended Audience
Students who want to get into entry level kitchen cook, prep cook or restaurant server positions.
Au Pair Students .
Description
Enhance your kitchen and restaurant skills for employment in the culinary/restaurant field – the fastest-growing market segment in today’s economy! You’ll learn how the food industry operates in a business environment as you prepare for work in hotels, restaurants, catering companies, health facilities, and more. You'll gain an understanding of food production basics through hands-on learning, including proper restaurant service techniques and ServSafe training.
Course Objectives
  1. The students will
    1 Learn the basic techniques on how the kitchen and a restaurant operates .
    2. Perform Kitchen Prep, Pre-Meal, Service and Post Meal job duties.
    3. Understand both theory and practical applications for work within the food service 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.
Outline of Instruction
  1. 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, restaurant server training introduction
    Week 3: Hors D’Oeuvres , Sandwiches & Entrees.
    Week 4 : Servsafe Training & Restaurant Server Training ( Pre-Meal, During and Post Meal Duties)
Contact Hours
72
CEU's
7.2
Industry Standard, State, or National Certification
Yes
Certification
ServSafe, Kitchen Cook & Restaurant Server Certification
Website URL
www.ahlaei.org & servsafe.com
Certification Learning Outcomes/Requirements
  1. Students will receive the ServSafe Certification ( National Restaurant Association), Kitchen Cook Certification & Restaurant Server Certification ( American Hotel & Lodging Education Institute).
CE to CU Articulation
No
Prerequisites
Text and Supplies Needed
ServSafe 7th Edition Managers Book (ISBN 9780134812335 ), Restaurant Server , (ISBN #9780866124522) & Kitchen Server ( ISBN#9780866124966)
Clinical Site/Special Facilities
A prep 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 of this Course
  1. Attendance 90% or above
  2. Participation
  3. Students must adhere to the policies set forth by the instructor. Students will be required to come in clean uniforms each day.Students will be responsible to keep the kitchen space neat and clean upon finishing their activities.
    Students must get 75% or higher for ServSafe and 70% or higher for Restaurant Server and Kitchen Cook certification. Students must pass all the topics to successfully complete the course.
Accreditation/Special Approval Requirements
Intended Audience
Students who want to get into entry level kitchen cook, prep cook or restaurant server positions.
Au Pair Students .
Specific Industry or Business Support Needs
Kitchen Cooks, Line Cooks, Prep Cooks, Restaurant Servers, Bussers, Banquet Set-Up.
Wake County Need for Industry Positions
Job Outlook :
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
  • Cooks
  • Restaurant Servers
  • Banquet Set-Up
Related Courses
Course Contact Information
Sameer Pawa
919-866-6158