Upon completion of the program :
- Students will be able to have the use of effective oral and written communication skills necessary for the profession.
- Students will be able to apply concepts of food safety and sanitation.
- Students will be able to know and use the basic concepts and techniques of food preparation, cooking and baking procedures.
- Students will be able to apply basic managerial functions - i.e. cost control, purchasing, inventory, meat and produce yield loss, recipe standardization, scheduling and supervisory skills.
- Students will be able to apply the fundamentals of menu planning for meeting nutritional needs and aesthetic qualities of the individuals and groups.
- Students will have the knowledge of the fundamentals of nutrition in health and disease and various stages of the life cycle.
- Students will have the basic lodging concepts, including event planning, front desk and tourism.
Cooperative Education/Practicum Study
Students at SCC are employed by area businesses and industries and have the opportunity to learn while doing through the College's Cooperative Education Experience. Students will work in positions related to their career goals. Student objectives are established through mutual agreement by the student, the employer, and the cooperative education experience coordinator.
Progress is evaluated at designated time(s) during the period of employment.
How Cooperative Education Works
SCC's Cooperative Education Experience is designed for students who have completed specific courses in their Program of Study and have achieved a minimum grade-point average of 2.0 on a scale of 4.0. Coordinators work closely with employers and students to determine the optimum Cooperative Education arrangement. Students register for the Cooperative Education Experience and earn college credit while being paid a salary for the cooperative experience. The salary is set by the employer and agreed upon by the student. In the Food Service Management and Culinary Arts focuses, students are required to take a 5.5-credit-hour and 220-contact-hour cooperative work experience, usually in their fifth or sixth quarter. This is with pay and may be at the job site in which they currently work if it meets the criteria of a coop for their focus area of study. A contract is developed between the employer, student and instructor. The student keeps track of their hours and job functions. The employer evaluates the student performance at the end of the coop experience.