Workforce Development: Introduction to Sustainable Food Systems
This award is not eligible for Financial Aid
The Certificate of Completion (CCL) in Workforce Development: Introduction to Sustainable Food Systems program is designed to prepare the incarcerated person with skills needed to work in the sustainable food systems industry. Courses will cover principles and skills for professional cooking and commercial baking, including safety and sanitation, in addition to food production models and the effects of food systems on the environment, health, and communities. Courses will also include techniques in preparing organic foods and creating sustainable menus.
Details
Field of Interest
Health Sciences
Degree Type
Certificate of Completion (CCL)
Academic Plan
Workforce Development: Introduction to Sustainable Food Systems (CER)
Academic Plan Code
5895N
Total credits required
12
Effective Term
Spring 2018
Admissions criteria
Permission of Department or Division is required for admission to the Workforce Development and Community Re-Entry program.
Notes
This program is not eligible for Title IV Federal Financial Aid.
Students must earn a grade of C or better in all courses within the program.
What You'll Learn
- Compare and contrast organizational structures of various types of kitchens and kitchen staff. (CUL101)
- Summarize introductory principles of and skills for professional cooking. (CUL101, CUL102)
- Differentiate between safety standards and sanitation techniques used in a restaurant kitchen. (CUL101, CUL102)
- Demonstrate basic equipment and utensil use. (CUL101, CUL102)
- Describe principles and applications of basic restaurant cooking techniques. (CUL101, CUL102)
- Explain the United States Department of Agriculture (USDA) standards for grading meat. (CUL102)
- Identify key ingredients and steps for making stocks, soups, sauces. (CUL102)
- Review historical events impacting current food production models. (FON161)
- Explain the effects of food systems on the environment, health and communities. (FON161, FON163)
- Assess the benefits of a sustainable food system. (FON161, FON163)
- Review food safety concerns. (FON161, FON163)
- Demonstrate skills for preparing organic, seasonal and local foods. (FON163)
- Develop sustainable menus. (FON163)
- Summarize challenges for a sustainable future. (FON163)
| Course # | Course Title | Credits |
|---|---|---|
| Credits: | 12 | |
| CUL101 | Culinary Basics | 3 |
| CUL102 | Hot Foods | 3 |
| FON161 | Sustainable Food Production Systems | 3 |
| FON163 | Sustainable Kitchen Practices | 3 |
At Maricopa, we strive to provide you with accurate and current information about our degree and certificate offerings. Due to the dynamic nature of the curriculum process, course and program information is subject to change. As a result, the course list associated with this degree or certificate on this site does not represent a contract, nor does it guarantee course availability. If you are interested in pursuing this degree or certificate, we encourage you to meet with an advisor to discuss the requirements at your college for the appropriate catalog year.
Read the official description