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Course Criteria
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2.00 - 3.00 Credits
An introduction to the foodservice industry including history, trends, organization and job opportunities. Entry level skills to be taught include communication techniques, terminology, work simplification, application of computational skills, safety procedures, time management, equipment identification and operations, knife skills and cutting techniques. Provides career and educational planning. Satisfies the 0.5 counseling requirement for graduation from Bakersfield College. Recommended: Reading Level 5 or 6. Hours: 36 lect. Field trips required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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0.50 - 3.00 Credits
Provides a basic understanding of professional standards used in food service industry as well as orientation to the kitchen equipment, storage practices and the use of a recipe. Covers skills development for organizational skills, time management and goal setting. Preparations for the construction of student projects and portfolios are included. Recommended: Reading level 5 or 6. Hours: 9 lect. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.00 - 3.00 Credits
Basic principles of sanitation and safety standards set by regulatory agencies. Causes and prevention of food-borne illnesses. Application of food safety production and service, personal hygiene and facilities maintenance procedures. Food safety regulations and inspections including HACCP system are emphasized. Course meets the minimum food safety certification requirements of California legislation effective January 1, 2000. Upon passing the required exam, course Certificate of Specialization is awarded from the Education Foundation of the National Restaurant Association. Recommended: Reading Level 5 or 6. Hours: 36 lect/disc. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.00 - 3.00 Credits
Basic principles and techniques involved in food preparation and service for child nutrition programs, including schools, child care centers, and family day care homes. Uniforms are required. Recommended: Reading Level 5 or 6. Hours: 18 lect, 54 lab. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.50 - 3.00 Credits
Basic principles and techniques involved in commercial and non-commercial food production. Emphasizes recipe standardization, equipment and sanitation/safety principles. Cookery principles relating to stocks, sauces, soups, meats, vegetables, salads, potatoes and starches. Hours: 45 lect. Field trips may be required. Repeat: 2. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.50 - 3.00 Credits
Basic principles and techniques involved in commercial and non-commercial food production. Emphasizes nutritional standards, equipment, and sanitation/safety principles. Cookery principles relating to poultry, fish and shellfish, sandwiches, hors d'oeuvres, breakfast cookery, and bakery. Hours: 45 lect. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.00 - 3.00 Credits
Practical experiences in the preparation of foods typical to a dinner house/ala carte menu in the campus restaurant. Work station rotations in kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for plate service. Uniforms are required. Prerequisite: Completion of FDSV B55a or B55b with a grade of "C" orbetter or concurrent enrollment in FDSV B55a or B55b. Hours: 108 lab. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.00 - 3.00 Credits
Practical experiences in the preparation of buffets and garde manger in the campus restaurant. Work station rotations in the kitchen and dining room with emphasis on professional skill development, work ethics and presentation skills for buffet service. Uniforms are required. Prerequisite: Completion of FDSV B55a or B55b with a grade of "C" or better orconcurrent enrollment in FDSV B55a or B55b. Hours: 108 lab. Field trips may be required. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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3.00 Credits
Practicum application of acquired knowledge, skills, work ethics, and technology in developing a broader understanding of production, service and management functions in on-campus and off-campus foodservice operations. Uniforms are required. Transportation provided by the student. Practicum sites must be approved by their instructor. Prerequisite: FDSV B52, B55a, B55b, B55c and B58. Recommended: NUTR B10 and Reading Level 5 or 6. Hours: 18 disc/seminar and 108 practicum. Field trips may be required. CCS: Occupational Education. Not Transferable: Associate Degree only.
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2.00 - 3.00 Credits
Advanced baking experience in the production of cakes, basic creams, icings, dessert sauces, doughnuts, crepes, tarts, puff pastry, eclairs, meringues, Petit Fours and specialty cookies. Decorative work and display pieces, product presentation and marketing techniques demonstrated. Recommended: Reading Level 5 or 6. Hours: 108 lab. Field trips may be required. Repeat: 2. Offered: F, S. CCS: Occupational Education. Not Transferable: Associate Degree only.
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