Course Catalog

Food Production Worker I, TCC (FPW1) Technical Certificate of Credit

Campus Locations: Valdosta, Ben Hill Irwin, High School

The Food Production Worker I technical certificate of credit is designed to provide basic entry-level skills for employment in the food service industry as prep cooks and banquet/service prep workers.

Program Outcomes: Upon graduation, students will have advanced knowledge of cooking methods, food and supply costs, and nutritional content. They will have developed advanced hand skills and techniques, proficiency with hand tools and knives, and the ability to operate and maintain kitchen equipment. Additionally, they will be skilled in organizing food items and supplies, producing high-quality culinary work, and adhering to safety and sanitation standards.

Careers: Cooks, Institution and Cafeteria; Food Service Employee, Prep-Cook, and Service Prep Worker

Length of Program: 1 Term

Admission Requirements:

General College Admissions and Placement
This program does NOT require a HS diploma or GED
Potential applicants who do not have a high school diploma or equivalent must document at least two (2) years of successful performance within a specific field by completing and submitting the Experience Worker Certification Form to documents@wiregrass.edu

Curriculum Outline (16 hours)

Occupational Courses	16
CUUL 1000Fundamentals of Culinary Arts Weekly Contact Hours: Lecture - 3 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): None Co-requisite(s): MATH 1012, COLL 1010 Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and esprit de corps. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.	4
CUUL 1110Culinary Safety and Sanitation Weekly Contact Hours: Lecture - 1 Lab 2 - 2 Lab 3 - 0 Pre-requisite(s): Provisional Admission Co-requisite(s): Provisional Admission Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.	2
CUUL 1120Principles of Cooking Weekly Contact Hours: Lecture - 2 Lab 2 - 4 Lab 3 - 6 Pre-requisite(s): None Co-requisite(s): CUUL 1110 This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.	6
CUUL 1129Fundamentals of Restaurant Operations Weekly Contact Hours: Lecture - 2 Lab 2 - 2 Lab 3 - 3 Pre-requisite(s): CUUL 1120 Co-requisite(s): None Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.	4