A full-time, 16-credit Culinary Arts Assistant program at the Community College of Rhode Island will start this Fall at the William M. Davies Jr. Career and Technical High school and the CCRI Flanagan Campus, both in Lincoln.
To be considered for admission to the program you must:
|Course Number||Course Title||Credits|
|CULN-1000||Fundamentals of Food Sanitation and Safety||3|
|CULN-1010||Fundamentals of Restaurant Operation||3|
|CULN-1020||Fundamentals of Food Production I||3|
|CULN-1030||Fundamentals of Food Production II||3|
|ADAS-2580||Office Administration Co-op||4|
This course will provide instruction on the extreme importance, reasoning and biological basics of sanitation practices related to the food industry. You will learn practices and procedures for safe food storage, handling, presentation and disposal. Topics include sanitation principles, prevention of illnesses, HACCP, accident prevention and food bacteriology, among others in this three-credit lecture course.
This course will provide an introduction to the world of culinary management and general industry standards. You will learn basic management skills needed in today’s food service environment and an overview of various segments of the industry. Topics in this three-credit lecture course include basic supervisory skills, decision-making, leadership, problem-solving, training and national industry standards.
This course introduces the basics of the culinary arts in preparation for a career
in the food service industry. You will learn basic food preparation as
it relates to composition, structure, appearance and nutrition. Major topics include professionalism, knife skills, tools and equipment, review of sanitation and principles of cooking. This course is three credits: one lecture and two lab credits.
This is a continuation of Food Production I with an emphasis on menus and recipes, production processes and hands-on food preparation in a simulated employment environment. Major topics include recognition, selection and proper use of tools and equipment, organization of a kitchen, and maintenance and cleaning of equipment. This course is three credits: one lecture and two lab credits.
This is a planned and supervised cooperative work experience that provides students with an opportunity to observe and participate in a work environment related to their academic interests. Students work approximately 10 to 15 hours per week in an approved in a cooperative work experience placement. This is a four-credit course.
Contact Enrollment Services at 401-825-2003
Please note: Because certificate is for one semester only, the program must be taken in its entirety. Courses are not available separately.
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