ABED 071 Hospitality Industry Basic Skills I

2-3 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 040 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