This certificate of proficiency program provides basic sanitation and skills training to prepare students for entry-level employment in the food service industry. Graduates of the program will be able to demonstrate proper sanitation skills, knife skills, basic cooking methods, including stock, soup and sauce making, and basic meat and seafood fabrication.
Possible Positions for CP in Basic Food Preparation in Arkansas
Expeditor/Working the Pass • Fry Cook • Grill Cook • Line Cook • Salad Chef • Management Trainee
*This is not a comprehensive list of positions you will be qualified to apply for upon completion of the program.
Certifications available: Certified Culinarian® (CC®)
Credentials offered:
NRA ServSafe Certification, Food
Learning Objectives for Certificate of Proficiency in Basic Food Preparation: Department/Program Learning Outcomes
- Develop skills in knife, tool, and equipment handling safely and correctly.
- Identify and produce a variety of knife cuts.
- Identify and operate equipment used in a professional kitchen.
- Identify and utilize specialty tools used in a professional kitchen.
- Perform Basic Fabrication tasks with meat, poultry, seafood, and variety meats.
- Identify and use herb, spices, oils and vinegar, condiments, marinades, and rubs.
Concentration: Culinary Arts
- Identify principles of menu and food service facility layout and design.
- Understand where food comes from, differences in growing practices and how to prepare a seasonal menu.
- Demonstrate and discuss the differences in cuisines and ingredients used around the world.
- Prepare regional, international, and classical cuisine dishes and demonstrate an understanding of how they are utilized in the contemporary food service industry.
- Develop skills integral to success in the food industry including speed, stamina, dexterity, and timing.
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