Workforce Development: Introduction to Sustainable Food Systems
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This award is not eligible for Financial Aid
The Certificate of Completion (CCL) in Workforce Development: Professional Cooking and Sustainable Practices program is designed to prepare the incarcerated person with skills needed to work in a professional kitchen. Courses will cover principles and skills for professional cooking and commercial baking, including safety and sanitation standards. In addition, individuals will evaluate food production models and the effects of these food systems on the environment, health, and communities and options for including more sustainable kitchen practices and processes.
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
Catalog Year
2024-2025
Effective Term
Spring 2025
Admission 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
- Summarize introductory principles of and skills for professional cooking. (CUL101, CUL102)
- Demonstrate basic equipment and utensil use. (CUL101, CUL102, CUL103, CUL104)
- Review food safety concerns. (CUL101, CUL102, CUL103, CUL104, FON161, FON163)
- Demonstrate techniques for preparing, cooking, keeping, storing, and protecting various foods. (CUL101, CUL102, CUL103, CUL104, FON161, FON163)
- Practice ethical behavior and professional standards for safe and sanitary handling of food and kitchen equipment. (CUL101, CUL102, CUL103, CUL104, FON161, FON163)
- Identify key ingredients and steps for making stocks, soups, and sauces. (CUL102)
- Review foundational baking concepts, such as the role of each ingredient, the importance of measuring ingredients, and how to incorporate ingredients to achieve desired results. (CUL104)
- Prepare dough for breads, cookies, pastry, and pies. (CUL104)
- Prepare bakery fillings, sauces, and toppings. (CUL104)
- Explain the effects of food systems on the environment, health, and communities. (FON161, FON163)
- Assess the benefits of a sustainable food system. (FON161, FON163)
- Summarize challenges for a sustainable future. (FON163)
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