Quick Links
Certificate Programs
Chef Training
31This certificate develops areas of technical competence and preparation for trainee positions in food preparation in the hospitality industry. It meets the challenges of the food service industry involving food preparation and service through the use of sound business principles. Graduates have established a basis for a career in the food service industry, and are qualified for entry-level positions in the production or service areas of the hospitality industry.
To prepare graduates for advancement or promotion in employment in the hospitality field.
- Graduates employed in an occupation related to the field of study at 6 months after graduation are still employed at 12 months.
- Graduates are employed (or have been promoted) in an advanced position 12 months.
- Employers are satisfied with graduates of the program.
- Students will be able to demonstrate application of the principles of mise en place in pre-preparation techniques.
- Students will be able to demonstrate execution of the correct application of key cooking methods.
- Students will be able to demonstrate:
- Proper application of production planning models.
- Application of industry recognized quality and food-safety control practices.
- Students will be able to demonstrate:
- Competent application of technical skills in the fundamentals of baking and pastry arts.
- Application of the principles of mise en place in pre-preparation techniques
- Students will be able to demonstrate knowledge of presentation, merchandising, and sales strategies.
- Students will demonstrate accuracy in applying common managerial mathematical formulas for budgetary projections, budgetary analysis, sales forecasting, calculating food, beverage, and labor costs, applying pricing models, and determining profit and loss.
- Students will demonstrate an ability to work with others in a group to attain a common goal.
- Students will make articulate, persuasive and influential presentation.
- Student will articulate another´s viewpoint through verbal and nonverbal cue interpretation.
- Students will organize and present ideas in language appropriate to the situation and audience.
- Students will communicate information and ideas clearly in written form, using correct structure, grammar, spelling and organization
- Graduates will be able to effectively integrate and apply restaurant management and foodservice occupational specific competencies such as purchasing, controlling costs, menu and product development, facilities design, and marketing within a problem solving context.
- Students will have participated in various service learning initiatives in which the department sponsors, co-sponsors, or participates in.
- Students will use traditional and contemporary information technology.
- Students will identify, access, and appropriately use authoritative sources of information.
First Semester
2.0
This course introduces computer applications for managerial decision-making in the hospitality industry. It provides an understanding and practical application of systems related to the executive chef, production manager, and dining room manager. An introduction to computer operations and concepts as well as terminology and methodology related to culinary and hospitality specific software is emphasized. See when this course is offered ...
3.0
This course introduces the correct procedures for food handling and the hygienic basis for these practices. General kitchen and bakery safety, pest management, and crisis management are discussed. Proper clothing, personal hygiene, fire safety regulations, and state and federal laws pertaining to the hospitality industry are stressed. This course includes a certification exam provided by the National Restaurant Association. See when this course is offered ...
4.0
This course introduces the fundamentals of commercial food preparation, with an emphasis on the use and care of tools and equipment. Proper cooking methods including sautéing, frying, roasting, grilling, braising, broiling, poaching, stir frying and simmering are covered. Preparations include stocks, soups, sauces, vegetables, salads, starches, garnishes, sandwiches and pasta. Applied problems from the areas of food preparation, including weights, measures, portions and conversions are incorporated. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
4.0
This course introduces the bakery shop preparation of cakes, cookies, muffins, sweet rolls, and breads, including the mixing of ingredients and shaping of dough. It covers the ingredients used in the preparation of baked goods, and the tools and equipment used in the bakery shop. Corequisite: FS150 Safety & Sanitation. See when this course is offered ...
Second Semester
3.0
This course introduces the terminology and techniques of commercial food preparation, including identification, selection and preparation of additional foods, such as eggs, poultry, fish, shellfish, beef, pork, lamb, veal, and smoked foods. Laboratories employ a variety of cooking methods using professional kitchen equipment. Emphasis is placed on operating in a safe and sanitary manner. Prerequisite: FS111 Food Preparation 1. See when this course is offered ...
3.0
This course introduces the methods, tools, and procedures used
to control food, beverage, and labor costs in a food service organization. Emphasis is placed on each step in the flow of costs: purchasing, receiving, storage, issuing, preparation, portioning, service, and accounting for sales. Labor costs as they relate to the operation are discussed. Active problem solving and practical application are used to relate the principles learned to the food service industry.
See when this course is offered ...
3.0
This course focuses on consumer behavior and legislative requirements in the food packaging sciences. The fundamentals of large scale batch cooking, cook/chill processes, sous vide, vacuum, aseptic, and retail packaging technologies such as new generation refrigerated and home meal replacement foods are presented. Emphasis is placed on quantity production planning, requisition, and execution with attention to quality control and food safety issues. See when this course is offered ...
3.0
This course introduces the purchasing function in food service organizations. Emphasis is placed on the methods of controlling costs while maintaining strict quality and quantity standards through the effective purchasing of goods and services. Included is the concept of specification development as it applies to the products and services used in the hospitality industry. Purchasing requirements for equipment, furniture, supplies, perishable foods, groceries, and convenience foods are covered. See when this course is offered ...
4.0
This course provides the student with on-the-job experience in a variety of food service settings. In addition to the minimum of 9 hours a week of field experience, participation in a weekly seminar is required as a forum to discuss work-related situations and problems. See when this course is offered ...
Program Completion
| Program Length (months) | 9 |
| Completers between July-2011 and June-2012 | 2 |
| Completers in Normal Time | NR |
| On-time Graduation Rate | NR |
Estimated Cost to Complete in Normal Time
| In-state Tuition & Fees | 4,130 |
| Books & Supplies | 1,600 |
| Room & Board | 9,170 |
| Total Cost | 14,900 |
| Complete list of Tuition and Fees |
Debt at Completion
| Completers with Debt | 1 |
| Median Federal Debt | NR |
| Median Private Debt | NA |
| Median Institutional Financing Plan Debt | NA |
Occupations and Standard Occupational Classification (SOC) Codes
| Chefs and Head Cooks | 35-1011 |
| Cooks, Restaurant | 35-2014 |
| Cooks, Private Household | 35-2013 |
| Cooks, All Other | 35-2019 |
Job Placement
| MVCC is not required to report placement data by the state or our accrediting agencies |
| NR: Not reported due to privacy concerns (number of completers is less than 10) |
| NA: Not applicable |
Office for Vice President of
Learning and Academic Affairs
Payne Hall, Room 395
315.792.5301
Contact Information
Mary Noti
Assistant to the VP of
Learning and Academic Affairs
Email: Office of VPLAA