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Career Major Information
Northwest Technology Center - Fairview
2013
Hospitality & Tourism
Restaurant Food & Beverage Services
Culinary Assistant Entry Level
Culinary Assistant Entry Level
HT0010013
This major prepares students as entry-level culinary assistants who perform a variety of food preparation tasks in food services and/or food preparation. Students learn kitchen fundamentals such as safety and sanitation, equipment and knives, standardized recipes, measuring techniques, basic seasonings, and dry and moist cooking methods, along with preparation and/or presentation of all kinds of dishes including breakfast items, sandwiches, hors d’oeuvres, baked items/desserts, and main menu dishes. Instruction provides an overview of restaurant duties and menus as well as management and owning and job readiness/independent living skills.
No
1056.0
Yes
Courses
  Course Code Course Title Hours Actions
Course in official sequence FC00118 Sanitation 40.00 View Course In Official Course Catalog
Course in official sequence FC00119 Kitchen Safety 40.00 View Course In Official Course Catalog
Course in official sequence FC00120 Food Service Equipment 70.00 View Course In Official Course Catalog
Course in official sequence FC00108 Knives and Smallware 40.00 View Course In Official Course Catalog
Course in official sequence FC00109 Using Standardized Recipes 30.00 View Course In Official Course Catalog
Course in official sequence FC00157 Seasoning and Flavorings 30.00 View Course In Official Course Catalog
Course in official sequence FC00110 Getting Ready to Cook 40.00 View Course In Official Course Catalog
Course in official sequence FC00121 Cooking Methods 70.00 View Course In Official Course Catalog
Course in official sequence FC00122 Breakfast Foods 30.00 View Course In Official Course Catalog
Course in official sequence FC00179 Introduction to Garde Manger 50.00 View Course In Official Course Catalog
Course in official sequence FC00177 Sandwiches, Appetizers and Hor's d'Oeuvres 30.00 View Course In Official Course Catalog
Course in official sequence FC00180 Fruit and Vegetables 30.00 View Course In Official Course Catalog
Course in official sequence FC00123 Grains, Legumes and Pasta 20.00 View Course In Official Course Catalog
Course in official sequence FC00124 Introduction to Stocks, Sauces and Soups 20.00 View Course In Official Course Catalog
Course in official sequence FC00125 Fish and Shellfish 20.00 View Course In Official Course Catalog
Course in official sequence FC00106 Meat and Poultry 50.00 View Course In Official Course Catalog
Course in official sequence FC00126 Yeast Breads, Rolls and Pastries 50.00 View Course In Official Course Catalog
Course in official sequence FC00127 Quick Breads 30.00 View Course In Official Course Catalog
Course in official sequence FC00128 Desserts 30.00 View Course In Official Course Catalog
Course in official sequence FC00111 Working in a Restaurant 40.00 View Course In Official Course Catalog
Course in official sequence FC00107 Menus 20.00 View Course In Official Course Catalog
Course in official sequence FC00112 Dietary Basics 30.00 View Course In Official Course Catalog
Course in official sequence FC00113 The Business of a Restaurant 30.00 View Course In Official Course Catalog
Course in official sequence FC00155 Job Readiness/Hospitality 108.00 View Course In Official Course Catalog
Course in official sequence TI00156 Independent Living Skills 108.00 View Course In Official Course Catalog