Basic Preparation of Food BFP.S.STC
Short-term Technical Certificate - 9 Credit Hours
Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2022
What is the program about?
This short-term certificate focuses on sanitation, knife skills, sauce making, food grade commercial equipment, and butchery.
Program Outcomes
- Perform basic fabrication tasks with meat, poultry, seafood and variety meats.
- Demonstrate knife skills, hand tool and equipment operation, emphasizing proper safety techniques.
- Prepare the five Mother Sauces.
- Identify and use utensils, pots and pans and demonstrate safe practices using stoves, mixers, ovens, etc.
Career Opportunities
This certificate provides career opportunities in the businesses of Food Trucks, Restaurants, College & University Food outlets, as well as Hospital Food outlets, Grocery Stores, etc., and the opportunity to be self-employed.
Transferability
There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.
Credentials
American Culinary Federation Culinarian Certification (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College
Curriculum
Program Accreditation Information
The Basic Preparation of Food short-term certificate is embedded within the CAO.S.AAS degree which is accredited by the American Culinary Federation.
