COMMERCIAL FOOD PREPARATION AND SERVICE
Program Advisor: Nancy Estergard, (360) 538-4012
nancy.estergard@ghc.edu
http://www.ghc.edu/voc/
COMMERCIAL FOOD PREPARATION AND SERVICE
AS A CAREER
This program is designed to prepare students for employment as entry-level in the commercial food preparation and service
industry. Students will engage in classroom lectures as well as intensive hands-on experience working in a commercial
kitchen. Skills and knowledge gains include food production, service and hospitality, short order service, table service, soups
and sauces, meat/poultry/seafood, breakfast preparation, and baking. Safety and sanitation are stressed in every class.
Employment Opportunities
Some of the typical employment opportunities for graduates of this program include:
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Cook’s helper
Kitchen helper
Prep cook
Restaurant worker
Caterer’s helper
Host/hostess
Salary Expectations
For job opportunities and salary expectations, please see: http://www.workforceexplorer.com/
When Can I Enroll?
Required core courses begin once a year. Contact program advisor for details.
What Do I Need To Do First?
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Apply for Admission (https://admissions.ctc.edu/applicant/welcome.cfm)
Request Official Transcripts from high school, previous colleges or GED certificate. Have them sent directly to
GHC.
Take the College Placement Test (CPT). Make an appointment at GHC Student Support Center (360-538-4099 or
toll-free 1-800-562-4830). The CPT is not required if 100 level English and math were completed at another
college.
Meet with an entry advisor.
COMMERCIAL FOOD PREPARATON AND SERVICE
Certificate of Completion
Students may completed this program and apply it towards the Occupational Entrepreneurship Associate in Applied Science
Degree.
Program Prerequisites:
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Current Washington State Food Handlers Permit
READ 090 or placement in college level reading
ENGL 060 or placement in ENGL 095
MATH 060 or placement in MATH 100 or above
Other prerequisite requirements are listed together with course titles and descriptions of required program
courses in the general catalog.
Core Courses (36 credits)
CUL 100
CUL 110
CUL 130
CUL 140
CUL 150
CUL 160
CUL 170
CUL 180
CUL 195
CUL 200
CUL 210
CUL 220
CUL 230
Culinary Arts Orientation
Food Service Sanitation and Safety
Meat, Poultry, and Seafood I
Pantry Prep
Stocks, Sauces, and Soups I
Breakfast Preparation
Purchasing, Receiving, and Storage
Meat, Poultry, and Seafood II
Food Server
Food Service Nutrition
Baking
Sauté Preparation and Production
Pastry and Dessert
Credits
2
2
3
2
3
3
3
4
2
3
3
3
3
General Education Courses (13-15 credits)
ENGL& 101 or
ENGL 150
English Composition I
Vocational/Technical/Business Writing
5 or
5
MATH 100
Vocational/Technical Math
PSYC& 100 or
PSYCH 106 or
SOC& 101
General Psychology
Applied Psychology
Introduction to Sociology
5 or
3 or
5
Minimum Credits Required
49
5
Grays Harbor College complies with all Federal and State rules and regulations and does not discriminate on the basis of
race, color, creed, religion, national origin, sex, sexual orientation, age, marital status, disability, or status as a veteran.
BASIC FOOD SERVICE
Certificate of Achievement
Core Courses (11 credits)
CUL 100
CUL 110
CUL 140
CUL 160
CUL 195
Culinary Arts Orientation
Food Service Sanitation and Safety
Pantry Prep
Breakfast Preparation
Food Server
Credits
2
2
2
3
2
BAKING AND PASTRIES
Certificate of Achievement
Core Courses (13 credits)
CUL 100
CUL 110
CUL 200
CUL 210
CUL 230
Culinary Arts Orientation
Food Service Sanitation and Safety
Food Service Nutrition
Baking
Pastry and Dessert
Credits
2
2
3
3
3
MEAT, POULTRY & SEAFOOD PREPARATION
Certificate of Achievement
Core Courses (11 credits)
CUL 100
CUL 110
CUL 130
CUL 180
Culinary Arts Orientation
Food Service Sanitation and Safety
Meat, Poultry and Seafood I
Meat, Poultry, and Seafood II
Credits
2
2
3
4
Grays Harbor College complies with all Federal and State rules and regulations and does not discriminate on the basis of
race, color, creed, religion, national origin, sex, sexual orientation, age, marital status, disability, or status as a veteran.
COMMERCIAL FOOD PREPARATION AND SERVICE
PROGRAM COURSE DESCRIPTIONS
CUL 100
Culinary Arts Orientation
2 Credits
Prerequisites: Current Washington State Food Handlers
Permit, READ 090 or placement in college level reading,
ENGL 060 or placement in ENGL 095, MATH 060 or
placement in MATH 100 or above, or instructor
permission. Concurrent enrollment in CUL 101.
Introduction to the culinary and hospitality industry.
Includes safety, sanitation, knife cuts, commercial
equipment, ratios/weights/ measures and service skills.
Additional topics include the organization of the modern
kitchen, menus, types of establishments, employment,
skill levels, and professional standards. 2 lecture hours.
Vocational program course. May be used as a general
elective in the AA degree.
CUL 110
Food Service Sanitation/Safety 2 Credits
Prerequisite: Concurrent enrollment in CUL 100 or
instructor permission.
This course covers the aspects of food safety along with
personal safety and personal hygiene. Topics discussed
include food borne illness prevention, food storage, safe
cooking temperatures, proper food cooling, and
understanding kitchen inspection and HACCP. 2 lecture
hours. Vocational program course. May be used as a
general elective in the AA degree.
CUL 130
Meat, Poultry, and Seafood I
3
Credits Prerequisite: CUL 100. Concurrent enrollment
in CUL 140 or instructor permission.
This course covers the identification and preparation
techniques of various cuts and grades of meats, poultry,
fish/shellfish, and game meats. Topics include processing
(butchering) and storage of meats, operation of processing
equipment, and proper cleaning of equipment. Food
safety and sanitation are stressed. 2 lecture hours; 2 lab
hours. Vocational program course. May be used as a
general elective in the AA degree.
CUL 140
Pantry Prep
2 Credits
Prerequisite: CUL 100. Concurrent enrollment in
CUL 130 or instructor permission.
This course introduces students to basic knife skills and
proper techniques and procedures in salad preparation,
basic dressing and variations, and sandwiches. Safety and
proper tool and equipment usage are stressed. 1 lecture
hour; 2 lab hours. Vocational program course. May be
used as a general elective in the AA degree.
CUL 150
Stocks, Sauces, and Soups I
3 Credits
Prerequisite: CUL 100. Concurrent enrollment in
CUL 130 or instructor permission.
Students are introduced to the use and production of
stocks, sauces and soups. The fundamentals of stock
making are taught and the students are shown specific
stock-making techniques. Students are then shown how to
produce the five lead sauces using the stocks produced as
well the fundamentals of making clear, thick and National
soups. Food safety and sanitation are stressed. 2 lecture
hours; 2 lab hours. Vocational program course. May be
used as a general elective in the AA degree.
CUL 160
Breakfast Preparation
3 Credits
Prerequisite: CUL 140. Concurrent enrollment in
CUL 180 or instructor permission.
This course teaches the commercial production techniques
used in the preparation of breakfast. The course includes
the cooking of meats, eggs, cereals, potatoes, batter
products and the preparation of fresh fruits for breakfast.
Food safety and sanitation are stressed. 2 lecture hours
and 2 lab hours. Vocational program course. May be used
as a general elective in the AA degree.
CUL 170
Purchasing, Receiving, Storage 3 Credits
Prerequisite: CUL 100. Concurrent enrollment in
CUL 195 or instructor permission.
Provides experience with purchasing, ordering, supplier
selection, receiving, storing, inventory, issuing of
products, correct product handling and product security.
Food safety and sanitation are stressed. 2 lecture hours; 1
lab hour. Vocational program course. May be used as a
general elective in the AA degree.
CUL 180
Meat, Poultry & Seafood II
4 Credits
Prerequisite: CUL 130. Concurrent enrollment in
CUL 160.
This course provides an introduction to cafeteria hot line
food production, using saute skills to produce meat,
poultry, pasta and vegetarian dishes in a cafeteria style
setting. Food safety and sanitation are stressed. 2 lecture
hours; 4 lab hours. Vocational program course. May be
used as a general elective in the AA degree.
COMMERCIAL FOOD PREPARATION AND SERVICE
PROGRAM COURSE DESCRIPTIONS
CUL 195
Food Server
2 Credits
Prerequisite: CUL 110. Concurrent enrollment in
CUL 170 or instructor permission.
Provides the basic knowledge of restaurant service in a
full service dining atmosphere, server sequence, tray
service, bussing, side work and order taking in a cafeteria
style setting are covered. Additional topics include basic
knowledge of meal or function demands, principles of
proper guest relations, safety, and sanitation. 2 lecture
hours. Vocational program course. May be used as a
general elective in the AA degree.
CUL 200
Food Service Nutrition
3 Credits
Prerequisite: Concurrent enrollment in CUL 100 or
instructor permission.
Students will learn the basics of food service nutrition for
culinary professionals. Topics include basic food groups,
analysis of food labels, nutrients, the effects of
deficiencies, and menu and recipe analysis. Food safety
and sanitation are stressed. 3 lecture hours. Vocational
program course. May be used as a general elective in the
AA degree.
CUL 210
Baking
3 Credits
Prerequisite: CUL 100. Concurrent enrollment in
CUL 130 or instructor permission.
This is an introductory course to cookies, cakes, yeast
breads, and quick breads. Student will learn the
importance of measurements and order or ingredients.
Food safety and sanitation are stressed. 1 lecture hour; 4
lab hours. Vocational program course. May be used as a
general elective in the AA degree.
CUL 220
Sauté Prep and Production
3 Credits
Prerequisite: CUL 100. Concurrent enrollment in
CUL 130 or instructor permission.
Students will be introduced to sauté skills using meat,
poultry, seafood, and vegetarian dishes. Emphasis will be
efficiency, pan sauce development, herbs, and spices.
Food safety and sanitation are stressed. 1 lecture hour, 4
lab hours. Vocational program course. May be used as a
general elective in the AA degree.
CUL 230
Pastry and Dessert
3 Credits
Prerequisite: CUL 210. Concurrent enrollment in
CUL 160 or instructor permission.
This course includes an emphasis on pies, pastries,
desserts, garniture, and confectionary. Students will learn
the proper handling and presentation of baked goods.
Food safety and sanitation are stressed. 1 lecture hour, 4
lab hours. Vocational program course. May be used as a
general elective in the AA degree.
ENGL 150 Voc/Tech/Business Writing
5 Credits
Recommended Preparation: Competency in basic
computer operation or concurrent enrollment in CIS 100.
Prerequisite: Appropriate English placement score or a grade
of “C-” or better in ENGL 095.
This course is designed for both vocational/technical and
business students. It emphasizes written and oral
communication required in the world of work. Major
topics include business letters and memorandums, formal
and informal reports, computer graphics, basic principles
of technical writing, and oral presentations. 5 lecture
hours. Vocational program course. May be used as a
general elective in the AA degree.
MATH 100 Vocational Technical Math
5 Credits
Prerequisites A grade of “C-” or better in MATH 060 or
appropriate placement score.
This course is designed to meet the needs of the
vocational-technical student. Topics will include powers
and roots, signed numbers, formulae manipulation, plane
and solid geometry, trigonometry and specialized
formulae. 5 lecture hours. Vocational program course.
May be used as a general elective in the AA degree.
PSYCH 106 Applied Psychology
3 Credits
Applications of theory and current research in psychology
with major topics of personality, decision making,
communications, motivation, learning and the workplace.
Focuses on individual and group thought and behavior in
the world of work. Emphasis is placed on change,
personal and professional growth. 3 lecture hours. May be
used as a general elective in the AA degree.
CERTIFICATE OF COMPLETION TYPICAL STUDENT SCHEDULE
COMMERCIAL FOOD PREPARATION AND SERVICE
Fall Quarter 2014
Course #
CUL 100
CUL 110
CUL 140
CUL 150
CUL 210
Course Title
Culinary Arts Orientation
Food Service Sanitation and Safety
Pantry Prep
Stocks, Sauces, and Soups I
Baking
TOTAL CREDITS
Credits
2
2
2
3
3
12
Winter Quarter 2015
Course #
Course Title
CUL 130
Meat, Poultry, and Seafood I
CUL 160
Breakfast Preparation
CUL 220
Sauté Preparation and Production
CUL 230
Pastry and Dessert
TOTAL CREDITS
Credits
3
3
3
3
12
Spring Quarter 2015
Course #
Course Title
CUL 170
Purchasing, Receiving, and Storage
CUL 180
Meat, Poultry & Seafood II
CUL 195
Food Server
CUL 200
Food Service Nutrition
TOTAL CREDITS
Credits
3
4
2
3
12
Fall Quarter 2015
Course #
ENGL 150
MATH 100
PSYCH 106
Course Title
Vocational/Technical Writing
Vocational/Technical Math
Applied Psychology
TOTAL CREDITS
Credits
5
5
3
13
CERTIFICATES OF ACHIEVMENT TYPICAL STUDENT SCHEDULES
BASIC FOOD SERVICE
Fall Quarter 2014
Course #
CUL 100
CUL 110
CUL 140
Course Title
Culinary Arts Orientation
Food Service Sanitation and Safety
Pantry Prep
TOTAL CREDITS
Winter Quarter 2015
Course #
Course Title
CUL 160
Breakfast Preparation
TOTAL CREDITS
Spring Quarter 2014
Course #
Course Title
CUL 195
Food Server
TOTAL CREDITS
Credits
2
2
2
6
Credits
3
3
Credits
2
2
BAKING AND PASTRIES
Fall Quarter 2014
Course #
CUL 100
CUL 110
CUL 210
Course Title
Culinary Arts Orientation
Food Service Sanitation and Safety
Baking
TOTAL CREDITS
Winter Quarter 2015
Course #
Course Title
CUL 230
Pastry and Dessert
TOTAL CREDITS
Spring Quarter 2014
Course #
Course Title
CUL 200
Food Service Nutrition
TOTAL CREDITS
Credits
2
2
3
7
Credits
3
3
Credits
3
3
MEAT, POULTRY & SEAFOOD PREPARATION
Fall Quarter 2014
Course #
Course Title
CUL 100
Culinary Arts Orientation
CUL 110
Food Service Sanitation and Safety
TOTAL CREDITS
Winter Quarter 2015
Course #
Course Title
CUL 130
Meat, Poultry, and Seafood I
TOTAL CREDITS
Spring Quarter 2014
Course #
Course Title
CUL 180
Meat, Poultry & Seafood II
TOTAL CREDITS
Credits
2
2
4
Credits
3
3
Credits
4
4