Catering

CERTIFICATE

Individuals will be prepared to book, plan, and manage the preparation of food and service for special occasions. Instruction will include safety, sanitation, presentation of food, transporting, and basic cooking techniques.

 

FIRST SEMESTER		Credit Hours
FOS 121	Food Service Sanitation & Safety	2
FOS 123	Cooking Technology	2
FOS 222	Catering	2
	TOTAL HOURS	6

 

FOS 121 Food Service Sanitation and Safety

This course is a study of the principles involved in maintaining sanitary standards to protect the consumer from food borne illness in food service establishments. One main objective is to enable the student to pass the Illinois Department of Public Health Sanitation Exam.
CREDIT: 2 hours - 2 Lecture hours per week.
Prerequisite: None 

 

FOS 123 Cooking Technology

Principles and skills of food preparation are presented and practiced with emphasis on soups, stocks, sauces, gravies, beef, veal, pork, lamb, chicken, fish and shellfish. The laboratory provides opportunities for the student to prepare both quantity and small portions.
CREDIT: 3 hours - 2 lecture and 2 lab hours per week.
Prerequisite: None

 

FOS 222 Catering

Study of planning, purchasing, preparation, and service required for catering, banquets, and other specialty services.
CREDIT: 3 hours - 1 lecture and 4 lab hours per week.
Prerequisite: None

 

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For More Information Contact:
Phyllis Sander - Business and Occupational Division Chair
at 1-800-481-2242 ext. 3334 or e-mail phylliss@shawneecc.edu

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