The field ofProfessional Food Service has proven to provide an array of employment. Changesin economic climates historically has proven to be relatively stable becausepeople will always need to eat. Todaythe 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, cookingand dinning. Career opportunities include a wide variety of Positions includebut are not limited to;, prep cooks, pantry, cooks, line cooks, catering cooksand baker's assistants. . According to the Bureau of Labor Statistics, theculinary arts profession is slated togrow exponentially and Californiaoutperforms the average pay and number of jobs of jobs in the nation.
Item 5. Enrollment andCompleter Projections
2018-19 | 2019-20 | ||||
---|---|---|---|---|---|
Course Number | Course Title | Annual # Sections | Annual Enrollment Total | Annual # Sections | Annual Enrollment Total |
CA 116 | Intro to Food Service | 5 | 24 | 7 | 77 |
CA 117A | Hot Line Kitchen Fundamentals | NA | NA | NA | NA |
CA 121 | Principles of Pantry | 1 | 19 | 4 | 51 |
CA 124 | Principles of Baking | 1 | 17 | 4 | 57 |
CA 111 | Hospitality Controls | 2 | 44 | 2 | 43 |
CA 113 | Hospitality Sanitation and Safety | 8 | 116 | 9 | 105 |
CA 129 | Purchasing and Receiving | 2 | 36 | 1 | 26 |
CA 217 | Culinary Fundamentals II | 1 | 25 | 1 | 31 |
CA 224 | Pastry Practicum | na | na | 2 | 17 |
CA 295 | Internship in Culinary Arts | na | na | na | na |
The Program Student Learning Outcomesstudents can expect to acquire are;
· The students will beable to apply the concepts and techniques of sanitation to a food serviceenvironment.
· The studentswill be able to demonstrate the use of proper purchasing, storage and costingtechniques to profitably operate a food service establishment..
· The studentswill be able to demonstrate the ability to work in a professional bakery.
· The students will beable to demonstrate the ability to work in a professional kitchen as aline cook and as a pantrycook.
Course Number | Course Title | Units | SBCC GE | CSU GE | IGETC | |
---|---|---|---|---|---|---|
CA 113 | Sanitation | 2.0 | N/A | N/A | N/A | |
CA 116 | Intro to Food Service | 2.0 | N/A | N/A | N/A | |
CA 117A | Hot Line Kitchen Fundamentals | 4.0 | N/A | N/A | N/A | |
CA 121 | Principles of Pantry | 2.0 | N/A | N/A | N/A | |
CA 124 | Principles of Baking | 2.0 | N/A | N/A | N/A | |
CA 111 | Hospitality Controls | 2.0 | N/A | N/A | N/A | |
CA 129 | Purchasing and Receiving | 2.0 | N/A | N/A | N/A | |
CA 217 | Culinary Fundamentals II | 2.0 | N/A | N/A | N/A | |
CA 224 | Pastry Practicum | 2.0 | N/A | N/A | N/A | |
CA 295 | Internship in Culinary Arts | 1.0 | N/A | N/A | N/A | |
COMP 103 | Internet Communications | 1.0 | N/A | N/A | N/A | |
OR | ||||||
COMP 120 | Being Successful w/Canvas | 1.0 | N/A | N/A | N/A |
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CA113 | Sanitation | 2 | S1 |
CA116 | Intro to Food Service | 2 | S1 |
CA117A | Hot Line Kitchen Fundamentals | 4 | S1 |
CA121 | Pantry | 2 | S1 |
CA124 | Principles of Baking | 2 | S1 |
CA111 | Hospitality Controls | 2 | S2 |
CA129 | Purchasing | 2 | S2 |
CA217 | Culinary Fundamentals II | 2 | S2 |
CA224 | Pastry Practicum | 2 | S2 |
CA295 | Internship in Culinary Arts | 4 | S2 |
COMP103 | Internet Communications | 1 | S1 or S2 |
No comments to display
No files to display
Votes were certified on 05/01/20
Robert Cabral · 04/29/20
Vote: Recommend
Laureano Flores · 04/29/20
Vote: Recommend
Margaret Lau · 05/01/20
Vote: Recommend
Alan Price · 05/04/20
Vote: Recommend
Debbie Newcomb · 05/04/20
Vote: Recommend
Harriett Happel · 06/08/20
Vote: Recommend
John Cascamo · 06/10/20
Vote: Recommend