Program Learning Outcomes

- act as a member of the dental health team and apply professional, ethical and legal principles while functioning in the role of the Registered Dental Assistant (RDA).

- assume responsibility for prevention of disease transmission utilizing universal precautions in the work environment to protect those entrusted to their care.

- show competence in skills as described in the current California Dental Practice Act. Said professional should perform with a balance of professionalism and sensitivity characteristic of genuine compassionate care.

- exhibit knowledge necessary for successful completion of the California Registered Dental Assistant’s Examination and the National Certified Dental Assistant’s Examination.

- apply critical thinking and self-assessment skills to enhance learning, research, patient care, professional growth, and continued competency.

- integrate and apply health literacy and culturally competent communication skills to oral health care services, academic endeavors, community projects, and professional activities.

This training program prepares students for many entry-level positions in restaurants and coffee houses, specialty shops, and catering businesses. This certificate of accomplishment is the first step in pursuing a certificate of achievement in restaurant management.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of accomplishment, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening scheduled classes.

Students completing this program will be able to...

- select and explain the use of the appropriate kitchen equipment for specific kitchen tasks.

- explain proper health and safety procedures in the kitchen environment.

- identify critical control points during all food handling processes as a method to minimize the risk of food-borne illness.

- demonstrate different types of beverage preparation methods.

- identify and prepare hot and cold non-alcoholic beverages.

- demonstrate the following tasks: follow a standard recipe, use standard weights and measures, and perform basic skills with beverage equipment.

- discuss the basics of wine, including history and geographical distribution of wine production. Learn the pairing of wines with food and successful menu planning.

- describe properties and functions of various ingredients and interpret recipes.

This training program prepares students for many entry-level positions in commercial bakery, specialty pastry shops, and catering businesses. This certificate of accomplishment is the first step in pursuing a certificate of achievement in baking and pastry, or restaurant management.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of accomplishment, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening scheduled classes.

Students completing this program will be able to...

- select and explain the use of the appropriate kitchen equipment for specific kitchen tasks.

- explain proper health and safety procedures in the kitchen environment.

- identify critical control points during all food handling processes as a method to minimize the risk of food-borne illness.

- demonstrate different types of baking methods.

- Identify and prepare artisan breads, candies and plated desserts.

- demonstrate the following tasks: follow a standard recipe, use standard weights and measures, and perform basic skills with baking equipment.

- describe properties and functions of various ingredients and interpret recipes and produce cookies, quick breads, pies, cakes, creams, custards and sauces, and meringues.

This in-depth training program prepares students for many entry-level positions in small and large bakeries, specialty pastry shops, dessert catering, and dessert preparation in restaurants. Our graduates enter the baking and pastry field and many have started their own businesses.

Culinary and food service students must have a current record of satisfactory tuberculosis TB screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

Students completing this program will be able to...

- explain and apply baking/pastry terms and procedures appropriately.

- select, organize, and analyze ingredients used in baking and pastry production.

- select, recognize, and utilize equipment and tools used in baking and pastry production.

- scale and measure ingredients properly.

- Identify equipment and utensils in baking and discuss proper use and care.

- discuss the properties and functions of various ingredients and demonstrate proper scaling and measurement techniques.

- demonstrate current food service sanitation procedures.

- produce a variety of bakery products using standard baking procedures and evaluate the products based on method, timing, appearance, texture, cell structure, and overall eating quality.

Our in-depth, hands-on training program prepares students to begin their careers in restaurant management. Our graduates enter the hospitality industry and many progress to management positions.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

Program Learning Outcomes

- demonstrate proper management and service techniques used in the culinary industry.

- demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

- explore opportunities available in California’s hospitality and culinary industry.

- explain factors that determine quality food.

- explain and list both the advantages and disadvantages comparing full service to buffet service.

- demonstrate current food service sanitation procedures.

- plan, organize, setup and serve special events for 50-150 guests.

- calculate cost and apply procedures in order to run a costeffective food service establishment.

This in-depth, hands-on training program prepares students for a professional culinary career. Our certificate program is accredited by the American Culinary Federation Educational Institute, a national organization of professional chefs. Our graduates enter the culinary field and many have progressed to the position of executive chef.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

Program Learning Outcomes

✔ discuss the criteria for excellence in purchasing food, preparing food, and presenting food for service.

✔ demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

✔ demonstrate and describe the differences in producing foods for large events vs. a la carte dining.

✔ demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products.

✔ demonstrate current food service sanitation procedures.

✔ serve food according to professional industry standards.

✔ calculate costs and apply procedures in order to run a cost effective food service establishment.

✔ create menus that incorporate menu planning principles that maximize sales and profits.

This program prepares students for entry-level jobs in the building trades and/or entry into apprenticeship programs. Program content includes introduction to construction processes, occupational health and safety principles, and blueprint reading. In addition, the program provides contextualized math and English, physical education, a survey of trades, and college and workplace success. Upon completion of the program students will be able to directly enter the Northern California Laborers’ union, enter the Carpenters Training Committee for Northern California pre-apprenticeship program, or apply to a variety of apprenticeship programs, government agencies, and privatesector employers.

The certificate of achievement requires completion of 21 The certificate of achievement requires completion of 20 units of study and certain courses also meet requirements of other construction degrees and certificates. Students must complete each course used to meet a certificate requirement with a “C” grade or higher. Students are advised that entry into apprenticeship programs can be highly competitive and that many trades require documentation of at least one year of high school or one term of college algebra. Completion of higher levels of English and mathematics than are required by the certificate are highly recommended. Students will enroll in CARER-140, CONST-105, CONST-135, CONST-215, and KNACT-120 as a cohort and complete these courses in one term.

Students completing the program will be able to...

- interpret blueprints and specifications.

- apply construction terminology.

- use currently available basic personal protective equipment and be able to select appropriate equipment for a given environment.

- identify the most common sources of occupational injury and death.

- apply principles of job site safety.

- practice professional behavior on the construction site.

- demonstrate a clear understanding of many trades, interactions, interdependencies, and how the basic construction process flows from one trade to another.

This two-year program is designed to prepare students for positions in middle management or as technicians in the construction industry, working with a contractor, architect, engineer, or supplier and including such duties as material takeoff, estimating costs, purchasing, and timekeeping.

To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements can be completed by attending classes in the day, the evening, or both.

Students completing the program will be able to...

- estimate materials cost (quantity survey).

- apply construction terminology.

- schedule sequences of construction projects.

- identify the effects of various governmental agencies involved in the construction industry on a construction project.

- interpret blueprints and specifications

This program is designed for those preparing for supervision responsibilities in the construction industry.

To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements can be completed by attending classes during the day, in the evening, or both.

Students completing the program will be able to...

- estimate materials cost (quantity survey).

- apply construction terminology.

- schedule sequences of construction projects.

- identify the effects of various government agencies involved in the construction industry on a construction project.

- interpret blueprints and specifications.

- utilize instruments used in surveying.

This program is designed to prepare students for a career in building or construction inspection, and it is also valuable for those already employed in the field who wish to upgrade their skills.

To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements can be completed by attending classes in the day, the evening, or both.

Students completing the program will be able to...

- interpret the codes related to the construction industry.

- identify code-compliant construction in buildings.

- identify types of zoning used in a jurisdiction.

- write knowledgeable correction notices.

- apply construction terminology.

- identify the effects of various governmental agencies involved in the construction industry on a construction project.

- interpret blueprints and specifications.