CULINARY OPPORTUNITY PROGRAM (COP) (FDS-129E)
The program covers fundamental skills in culinary and baking, and is intended for students who have the physical and intellectual capacity, as well as the desire, to become a member of the workforce.Â This 72-hour job preparation program incorporates culinary and baking, Serv-Safe certification, and resume and interview preparation.
Students of this program will acquire pre-apprentice skills to prepare for an entry-level position in food production or packaging in a grocery, supermarket, convenience store or food market.
Students will gain experience in measuring, following recipes, knife cuts, preparing dishes, equipment cleaning and maintenance, sanitation and safety measures and basic nutrition. This course is not an avocational course and is not meant to teach independence skills in preparing food for oneself.Â It is a prevocational training program.
This is a great program for young adults and transitional high school students with developmental disabilities that want to prepare for employment.Â Students may be eligible for funding from their service providers.Â Talk with your transition coordinator, DDD or DVRS counselor for more information.
Course topics include: Serv-Safe Food Handler, Professionalism, Tools and Equipment, Knife Skills, Mise en Place, Principles of Cooking, Eggs and Breakfast, Plate Presentation, Menus and Recipes, Stocks and Sauces, Nutrition, Tools and Equipment for the Bakeshop, Principles of the Bakeshop, Quick Breads, Pastries and Cookies, Optimal Resume.
Prospective students will be welcomed into this non-credit program under the auspices of the Center for Workforce Development Program. Limited to 8 students per session. Please note that certification requires full participation in the course and lab experiences.
INSTRUCTOR:Â Emily Macrae
Wednesday and Friday, Sept 6-Dec 15, 8-10:30 a.m. (No class Nov 22 and 24)
Final Presentation and Celebration Dec 15
On campus: Wed, LRC-216, Fri, SCC-240Â
28 sessions: 72 hrs, CEU 7.2
Contact Adriana Mendez for registration information – email@example.com or 973-328-5280.
CULINARY OPPORTUNITY PROGRAM II (COP II) (FDS-130E)
BREAKFAST, BAKING, AND PASTRIES
PREREQUISITE: Serv-Safe Certification. Completion of CCMâ€™s Culinary Opportunity Program, or if you have completed a prior culinary fundamentals class, please contact WFD at firstname.lastname@example.org before registering to determine if you are eligible for COP II.
In this continuation course, students will begin with a review of professionalism, and the tools and equipment for the bakeshop.Â Students will learn about the many ways that eggs can be prepared, explore a variety of breakfast foods and create a pleasing plated presentation.Â During the focus on baking, students will make quick breads, cookies, yeast breads, pies, pastries, cakes and frostings.
INSTRUCTOR: Mark Cosgrove, CHE, MA
Next offered Spring 2024
Student Attributes for Participation and Success
A student entering this program will be expected to exhibit the following behaviors:
- Each student is responsible for their own self-care: This includes personal hygiene and maintaining a clean uniform and professional appearance. (We will study this further in Serv-Safe Food Handling.)
- No inappropriate outbursts and the ability to self-monitor and self-regulate behavior, use of appropriate language and actions. (Please see the CCM Student Code of Conduct (p. 22) in the CCM Student Handbook for rules and regulations.
- Behavior appropriate for the workplace including public arena. Applicant must be able to self-regulate and be aware of his/her own body in space
- Self-Manage the work task
- Self-Motivated in managing the work
- Able to organize work flow
- Respect for others
- Effectively manage mild stress (e.g. time demands)
- Able to work in a team or individually
- Remain organized during tasks and classwork
- Cognitive and psychomotor skills sufficient to function in a culinary environment and be able to understand basic instructions and carry out those instructions, consistently with moderate supervision.
- Read, comprehend and follow basic directions and recipes, including the transfer to action.
- Ability to recognize a hazardous/unsafe situation/environment and act upon it appropriately.
- Reasoning sufficient to understand a critique and correction of work and/or constructive criticism.
- Sustained attention to workload over time and goal achievement.
- The student has the desire and motivation to participate in a pre-vocational college experience. Willing to learn about and use commercial kitchen equipment such as mixers, gas stoves, hoods, convection ovens, and dishwashers. Can use basic technology (cell phone, tablet, laptop, etc.).
- Can self-administer medications.
- Able to communicate with others and express needs
- Able to handle changes in routine and can be flexible in fluctuating circumstances