ABED 71 Hospitality I-BEST Support I

3 credits

This course is exclusively for students enrolled in the first quarter of either the I-BEST Culinary Arts Certificate of Completion or the I-BEST Baking Skills Certificate of Completion program. It addresses specific terminology and skills covered in the first-term technical courses.

Prerequisites: ELL 50 or placement by assessment (NRS ESL 6 or ABE 4)

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
Respond to oral directions and give directions using vocabulary common to professional kitchen environments
Demonstrate standard safety procedures in the production of food and use of appliances in professional kitchens and bakeries
Incorporate words and phrases as they are used in 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: 30 Theory (Lecture) Hours: 30