The Community College of Baltimore County Continuing Education and Economic Development
CEED
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Cooking - CE

CKG 047 – Food Service Certification

Learn the regulations, standards, principles and practices of sanitation and hygiene in the food service industry. Topics include food safety systems, sanitation regulations and standards, responsibilities of a safe food handler, accident prevention procedures, storage principles, and procedures for proper purchasing and safe receiving of food. Successful completion of this course leads to qualification for the National Restaurant Association's Educational Foundation (NRAEF) National Sanitation Certificate.

Course Objectives:
1. discuss the role of food safety in a food service operation,
2. demonstrate an understanding of sanitation regulations and standards,
3. cite procedures to establish food service safety systems,
4. discuss issues of food contamination and food -borne illnesses,
5. define viruses and discuss the impact of viruses in food preparation and production,
6. discuss and identify the principles of safe food storage,
7. demonstrate the ability to clean and sanitize a food production kitchen, and
8. demonstrate readiness to obtain a NRAEF certificate.

CKG 072 – Secrets of the Caterer

This course is designed to enable the student to learn how to combine cooking and party planning skills into a home-based catering business. Topics to be covered include the fundamentals of the catering business, business, plans, catering areas, clients, managing cash flow and expenses, and tax planning.

Course Objectives:
1. design decorative and appealing food presentations;
2. describe strategies for working with clients and creating work proposals;
3. plan and create main courses for catering events; and
4. demonstrate an understanding of how to manage income, plan for taxes, and track costs.

CKG 075 – Food Service Re-Certification

Prepare for recertification and refresh knowledge of food service sanitation regulations, standards and procedures; food contamination; biological and chemical food-borne illnesses; safe storage principles and practices; safe food handling; cleaning materials; and regulations governing food service facilities in Maryland. Successful completion leads to qualification for the National Restaurant Association's Educational Foundation (NRAEF) National Sanitation Recertification.

Course Objectives:
1. define the latest changes in food codes and Hazard Analysis and Critical Control Point (HACCP) protocols,
2. discuss the causes of food contamination and illness caused by food contamination,
3. identify regulations governing food service facilities in Maryland,
4. discuss and identify the principles of food handling and storage,
5. cite procedures for establishing food service safety systems, and
6. demonstrate a readiness to take the ServSafe examination and obtain NRAEF re-certification.

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