Food Service is a one-year certificate program designed to provide the student with the basic knowledge needed to work in volume-feeding establishments. Each student will spend time learning the skills of food preparation, equipment use, presentation, and service for volume-feeding operations.
Students enrolled in this program also explore the background knowledge and techniques required for daily cash controls, safety and sanitation, employee job duties, and record keeping and are made aware of the many career opportunities available in volume-feeding operations. Credits earned in this program can be transferred, without loss, to any of the Culinary Arts programs at Sullivan County Community College.
Upon successful completion of the Culinary Art modules in the Food Service Certificate Program the student will be able to discuss, identify and demonstrate the skills necessary in the following areas:
- Identify the tools and equipment use within the food service industry
- Food cutting and storage procedure
- Use of weights and measures
- Identify and demonstrate the use of nutrients in the human body
- Identify and discuss the safety and sanitation requirements of Food Service establishments
- Demonstrate and discuss the preparation of: Vegetables, starches, soup, salad, sandwiches, breakfast, butchery of meat and fish and cookery of meat and fish, soft and hard rolls, quick breads, tarts, pies, sweet dough, choux paste, breads, cakes, icing, breakfast pastry, cookies.
- Demonstrate the techniques of mixology
- Discuss and identify quality and quantity food and food service equipment purchasing policies and procedures