Apply the concepts and techniques of sanitation to a food service environment.
Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a fine dining establishment.
Demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain and sommelier.
Describe the skills and knowledge needed to be a lead cook, saucier, sous-chef, assistant pastry chef in a food service establishment.
Articulate the knowledge needed to be a supervisor in a food service establishment. Scholarships - View all scholarships Internships
Duration: 4 Semester(s)Fees: US$21,060
Intake | Location |
---|---|
Spring (January), 2024 | Santa Barbara |
Fall (August), 2024 | Santa Barbara |
Spring (January), 2025 | Santa Barbara |
Summer (June), 2025 | Santa Barbara |
Fall (August), 2025 | Santa Barbara |
Spring (January), 2026 | Santa Barbara |
Age Requirement: Students must be 18 years old by the start of their program at SBCC.
5.5
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TOEFL Internet based overall score: 60.0
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