Basic Culinary Arts, Certificate - Major #5684
This certificate is designed to prepare students for entry level employment (prep cook, fry cook, line cook) in the field of food service. Learning Outcome(s): 1. Identify the causes of food borne illness and the practices to prevent food borne illness in a food service system. 2. Demonstrate proper meal service and plate presentation. 3. Identify and compare preparation methods to optimize nutrition content.