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MERCER COUNTY COMMUNITY COLLEGE and
MERCER COUNTY TECHNICAL SCHOOL
offer a
One-Year Tech Prep Program for High School Seniors
in
Professional Cooking

(click on me)

Course Descriptions: Fall Semester

Program Objective
Designed to prepare students for professional entry into the food service industry. Provides a working knowledge of commercial preparation of a wide variety of food products combined with hands-on skills. Students can participate professionally in the food production departments of nursing homes, hospitals, restaurants, hotels, conference centers, catering operations and many other types of food service businesses. Courses include Food Service Operations, Professional Baking, Hospitality Purchasing, Techniques of Healthful Cooking,

Food Preparation I HOS 101
Introduction to the principles, skills, and techniques associated with the culinary arts. Includes identification of various kitchen staples, food products and equipment used within the commercial food operation. Hands-on activities require the preparation of a wide variety of recipes. Chef white required.
College Credits: 3

Sanitation and Safety in Food Service Operations HOS 108
Principles of sanitation and safety in food service operations. Includes laws and principles of sanitary and safe practices governing purchasing, receiving, preparation, serving, storing and re-heating of food products. As stipulated under both the Hazard Analysis Critical Control Point system and all applicable local, state and federal laws. National Restaurant Association Education Foundation certification courses: New Jersey Department of Health Food Service Managers Sanitation course. HACCP certification course.
College Credits: 3

Course Descriptions: Spring Semester

Introduction to the Hospitality Industry HOS 120
Close-up view of lodging, food service, travel and tourism fields. Introduction to hospitality management, marketing, guest services, hospitality law, human relations, and allied hospitality fields.
College Credits: 3

Professional Baking HOS 301
Fundamental principles and procedures for preparing baked goods, pastries and desserts. Emphasis on producing high-quality items through the development of manual skills. Stresses the use of equipment and supplies in a safe and sanitary manner; understanding the use of baking formulas in planning production in bake shop operations. Chef whites required.
College Credits: 3