PROFESSIONAL FOOD SERVICE

The field ofProfessional Food Service has proven to provide an array of employment. Changesin economic climates historically has proven to be relatively stable becausepeople  will always need to eat. Todaythe interest in food and cooking is at an all time high,. Cooking shows,magazines and social media are all trending heavily in favor of food, cookingand dinning. Career opportunities include a wide variety of Positions includebut are not limited to;, prep cooks, pantry, cooks, line cooks, catering cooksand baker's assistants. . According to the Bureau of Labor Statistics, theculinary arts  profession is slated togrow exponentially  and Californiaoutperforms the average pay and number of jobs of jobs in the nation.

• A minimum of 25 semester units in the major
• Obtainment of a minimum overall G.P.A of 2.0 or better in all units attempted at SBCC
• Obtainment of a minimum overall G.P.A. 2.0 or better in all college units attempted
• Completion of 12 units through SBCC
• Completion of at least 20% of the major requirements through SBCC
• Students must earn a “C” or better or “P” in all courses required for the major

Item 5. Enrollment andCompleter Projections

The Program Student Learning Outcomesstudents can expect to acquire are;

·        The students will beable to apply the concepts and techniques of sanitation to a food serviceenvironment. 

·         The studentswill be able to demonstrate the use of proper purchasing, storage and costingtechniques to profitably operate a food service establishment..

·         The studentswill be able to demonstrate the ability to work in a professional bakery.

·        The students will beable to demonstrate the ability to work in a professional kitchen as aline  cook and as a  pantrycook.