Course Catalog

Food Production Worker I (FPW1) Technical Certificate of Credit

Campus Locations: Valdosta, Ben Hill Irwin, High School

Purpose: The Food Production Worker 1 Technical Certificate is a sequence of courses which provides students with an understanding of safety and sanitation in foodservice establishments, contemporary kitchen etiquette and standard operating procedures, and food costing skills necessary to gain entry level positions in multiple career fields.

Curriculum: Students are able to learn the fundamentals of culinary arts, safety and sanitation, principles of cooking, and fundamentals of restaurant operations.

Careers: Food Service Employee, Prep-Cook, and Service Prep Worker

Requirements:

Submit a completed application and application fee
Be at least 16 years of age
Present acceptable ACCUPLACER, ACT, ASSET, COMPASS, PSAT, or SAT scores, Georgia Milestones Literature/Composition or Georgia Milestones American Literature/Composition (for meeting English requirement only) or GED score of 145 or higher, or have one of the following: an associate degree or higher or have a High School overall GPA of 2.0, a HOPE Scholarship GPA of 2.6 or higher after the completion of 10^th grade, or have 2 years documented work experience in the subject area. Documentation on a college transcript of successful completion of appropriate courses from a regionally accredited college or university may be accepted in lieu of test scores.

Experienced Worker Certification Form

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