Workforce Development: Professional Cooking and Sustainable Practices

This award is not eligible for Financial Aid

The Certificate of Completion (CCL) in Workforce Development: Professional Cooking and Sustainable Practices program is designed to prepare the incarcerated person with skills needed to work in a professional kitchen. Courses will cover principles and skills for professional cooking and commercial baking, including safety and sanitation standards. In addition, individuals will evaluate food production models and the effects of these food systems on the environment, health, and communities and options for including more sustainable kitchen practices and processes.

Details

Field of Interest
Health Sciences
Academic Plan Code
5895N
Total credits required
12
Catalog Year
2025 - 2026
What You'll Learn
  1. Summarize introductory principles of and skills for professional cooking.
  2. Demonstrate basic equipment and utensil use.
  3. Review food safety concerns.
  4. Demonstrate techniques for preparing, cooking, keeping, storing, and protecting various foods.
  5. Practice ethical behavior and professional standards for safe and sanitary handling of food and kitchen equipment.
  6. Identify key ingredients and steps for making stocks, soups, and sauces.
  7. Review foundational baking concepts, such as the role of each ingredient, the importance of measuring ingredients, and how to incorporate ingredients to achieve desired results.
  8. Prepare dough for breads, cookies, pastry, and pies.
  9. Prepare bakery fillings, sauces, and toppings.
  10. Explain the effects of food systems on the environment, health, and communities.
  11. Assess the benefits of a sustainable food system.
  12. Summarize challenges for a sustainable future.
Standard Occupational Classification

Upon completion of this certificate, students may pursue a career as: 11-9051.00 Food Service Managers

Official Curriculum Documentation
View catalog page
Catalog page: https://riosalado.catalog.maricopa.edu/programs/5895N-RSC06
Disclaimer

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.

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