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Apr 19, 2024
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Catalog 2022-2023 [ARCHIVED CATALOG]
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ABED 71 Hospitality Industry Basic Skills I2-3 credits
This course is exclusively for students who qualify for and enroll in the first quarter of either the Culinary Arts I-BEST Certificate of Completion or the Baking Skills I-BEST Certificate of Completion. It addresses industry specific language requirements as well as basic math skills covered in the first term technical courses (CART 110 and 115 or BAKE 109, 111, and 112).
Prerequisites: Successful completion of ELL 40 or placement by assessment
Corequisites: CART 110 and CART 115 or BAKE 109 , BAKE 111 , and BAKE 112
Course Outcomes
Upon successful completion of the course students will be able to:
- Determine the meaning of symbols, key terms, and other words and phrases used in the culinary or baking fields; accurately pronounce and use these terms
- Respond to oral directions and give directions using vocabulary common to professional kitchen environments
- Formulate clarifying questions in response to directions given orally
- Read and follow standard safety procedures in the production of food and use of appliances in professional kitchens and bakeries
- Interpret words and phrases as they are used in texts, including information regarding recipes, workplace policies, worker rights, and employer expectations
- Calculate and control food costs as well as plan and forecast several types of foodservice menus
Total Hours: 20-30 Theory (Lecture) Hours: 20-30
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