At a Glance:

Advisor:
Floyd: Greg Paulson
Greg Paulson, Program Director & Instructor of Culinary Arts
Office: Woodlee Building K201
Phone: 706-295-6880
Email:
Campus: Floyd County Campus
Department: Culinary Arts, Public Service Technology

Credentials

A.O.S., The Culinary Institute of America; Certified Executive Chef (CEC), Certified Culinary Educator (CCE); by the American Culinary Federation (ACF)

A.A.C., American Academy of Chefs Honor Society

 

VIDEO: The Culinary Arts Program

Food Production Worker I (FPW1)

Offered at the Following Campus

  • Floyd County Campus

Program Overview

The Food Production Worker I technical certificate of credit is designed to provide basic entry-level skills for employment in the food service industry as prep cooks and banquet/service prep workers.

Entrance Dates: Cohort Program - Fall Semester every other year. (Pre-Occupational Courses Any Semester)

Entrance Requirements

Age Requirements: Minimum Required Age for Admission is 16 years

Culinary Arts Entrance Additional Laboratory Fees:
Chef Jacket/Pants (2 sets minimal) - $110.00/set of 2
Dining Room Apparel – (Tuxedo Shirt, Bow Tie, Cummerbund) - $35.00
Chef Knife Kit (includes set of knives and case) - $150.00
Garde Manger Kit - $45.00

Course Overview

Credit Hours
Occupational Curriculum (16 hours)
Provides an overview of the professionalism in culinary arts, culinary career opportunities, Chef history, pride, and espirit d corp. Introduces principles and practices necessary to food, supply, and equipment selection, procurement, receiving, storage, and distribution. Topics include: cuisine, food service organizations, career opportunities, food service styles, basic culinary management techniques, professionalism, culinary work ethics, quality factors, food tests, pricing procedures, cost determination and control, selection, procurement, receiving, storage, and distribution. Laboratory demonstration and student experimentation parallel class work.
Emphasizes fundamental kitchen and dining room safety, sanitation, maintenance, and operation procedures. Topics include: cleaning standards, O.S.H.A. M.S.D.S. guidelines, sanitary procedures following SERV-SAFE guidelines, HACCAP, safety practices, basic kitchen first aid, operation of equipment, cleaning and maintenance of equipment, dishwashing, and pot and pan cleaning. Laboratory practice parallels class work.
6
This course introduces fundamental food preparation terms, concepts, and methods. Course content reflects American Culinary Federation Educational Institute apprenticeship training objectives. Topics include: weights and measures, conversions, basic cooking principles, methods of food preparation, recipe utilization, and nutrition. Laboratory demonstrations and student experimentation parallel class work.
Introduces the fundamentals of dining and beverage service and experience in preparation of a wide variety of quantity foods. Course content reflect American Culinary Federation Education Institute apprenticeship training objectives. Topics include: dining service/guest service, dining service positions and functions, international dining services, restaurant business laws, preparation and setup, table side service, and beverage service and setup, kitchen operational procedures, equipment use, banquet planning, recipe conversion, food decorating, safety and sanitation, and production of quantity food. Laboratory practice parallels class work.