Kitchen Basics Microcredential
  • Type Learning
  • Level Foundational
Additional Details

Kitchen Basics Microcredential

Issued by Jefferson Community College

The Kitchen Basics microcredential will provide those looking to start their career in the culinary industry with the background to work in food service, while learning necessary skills such as basic culinary, sanitation and safety, and beverage management. Students will earn 9 college credit hours that may later be transferred to one of Jefferson's certificate or degree programs. These courses are a perfect fit for JCC's Hospitality & Tourism AAS & Applied Business Studies AOS degree programs.

  • Type Learning
  • Level Foundational
Additional Details

Skills

Earning Criteria

  • CUL 130, Sanitation & Safety - 1 credit. The course examines the proper sanitation and safety methods in the food service industry. Emphasis will be placed on problems, procedures, techniques, and practices in sanitation and safety. This course includes the exam for a sanitation certificate, accredited by the American National Standards Institute (ANSI) -Conference for Food Protection (CFP).
  • CUL 102, Intro to Culinary - 2 credits. Designed to provide a foundation for development of culinary theory and practical skills needed by both culinary arts students and hotel/restaurant management students. Topics covered include sanitation and safety techniques, nutrition planning and awareness, basic skill development, product identification, and proper cooking methods for various types of foods. Students will be introduced to and will prepare mother and minor sauces, stocks, and soups.
  • CUL 120, Nutrition - 3 credits. This course will provide students with the nutritional knowledge required to develop and modify recipes and menus to meet the needs of an increasingly health conscious public. Students will develop a practical systems approach to deliver nutritional alternatives to food service customers.
  • HRM 240, Food & Beverage Management - 3 credits. This course provides a basic understanding of the principles of food and beverage production and service management. The course covers effective layout and design, sanitation and safety, menu planning, the purchasing cycle, and cost control procedures for both products and payroll.