Professional Food Service, Certificate of Achievement (C)
The field of Professional Food Service has proven to provide an array of employment. Changes in economic climates historically has proven to be relatively stable because people will always need to eat. Today the interest in food and cooking is at an all time high. Cooking shows, magazines and social media are all trending heavily in favor of food, cooking and dining. Career opportunities include a wide variety of positions but are not limited to prep cooks, pantry, cooks, line cooks, catering cooks and baker's assistants. According to the Bureau of Labor Statistics, the culinary arts profession is slated to grow exponentially and California outperforms the average pay and number of jobs of jobs in the nation.
Positions that student can expect to find upon graduation include:
- Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook.
- Cafeteria Manager, Dietary Supervisor, Food and Nutrition Services Supervisor, Food Production Supervisor, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Kitchen Supervisor, Restaurant Manager.
- Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook).
- Car Hop, Deli Clerk (Delicatessen Clerk), Deli Worker (Delicatessen Worker), Dietary Aide, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook), Sandwich Artist, School Cafeteria Cook, Server.
- Baker, Bakery Clerk, Bakery Manager, Cake Decorator, Dough Mixer, Machine Operator, Mixer, Pastry Chef, Processor, Scaler.
Certificate of Achievement Requirements
Complete all Department Requirements for the Certificate of Achievement with a cumulative grade point average (GPA) of 2.0 or better or “Pass” in all courses required. Candidates for a Certificate of Achievement are required to complete at least 20% of the department requirements through SBCC.
|CA 111||Hospitality Controls||2|
|CA 113||Hospitality Sanitation And Safety||2|
|CA 116||Introduction to the Food Service Profession||2|
|CA 117A||Hotline Kitchen Fundamentals||4|
|CA 121||Principles of Pantry||2|
|CA 124||Principles of Baking||2|
|CA 129||Purchasing and Receiving||2|
|CA 217||Culinary Fundamentals II||2|
|CA 224||Pastry Practicum||2|
|CA 295||Internship In Culinary Arts||4|
|COMP 103||Internet Communications||1|
|or COMP 120||Being Successful with Canvas|
- Apply the concepts and techniques of sanitation to a food service environment.
- Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a food service establishment.
- Demonstrate the ability to work in a professional bakery.
- Demonstrate the ability to work in a professional kitchen as a line cook and as a pantry cook.
Make an appointment with your SBCC academic counselor through Starfish to create a Student Education Plan that reflects a recommended course sequence for this program that is tailored to your individual needs.