{"@id":"https://credentialengineregistry.org/resources/ce-9d1bf396-0e64-427b-81e0-8f34a9607840","@type":"ceterms:TechnicalLevel1Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-9d1bf396-0e64-427b-81e0-8f34a9607840","ceterms:name":{"en-US":"Fundamental Skills of Culinary Arts"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-50f430aa-2143-46f8-aea9-5612aa2d8674"],"ceterms:requires":[{"@type":"ceterms:ConditionProfile","ceterms:name":{"en-US":"Requires"},"ceterms:creditValue":[{"@type":"ceterms:ValueProfile","schema:value":16.0,"ceterms:creditUnitType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CreditUnit","ceterms:targetNode":"creditUnit:ClockHour","ceterms:frameworkName":{"en-US":"Credit Unit"},"ceterms:targetNodeName":{"en-US":"Clock Hour"},"ceterms:targetNodeDescription":{"en-US":"Credit that is issued or accepted as being related to one or more temporal hours."}}]}],"ceterms:description":{"en-US":"Condition for Fundamental Skills of Culinary Arts"}}],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-50f430aa-2143-46f8-aea9-5612aa2d8674"],"ceterms:identifier":[{"@type":"ceterms:IdentifierValue","ceterms:identifierTypeName":{"en-US":"Program Code"},"ceterms:identifierValueCode":"FSO1"}],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Fundamental Skills of Culinary Arts technical certificate of credit provides students the basic skills needed to obtain entry level positions in the culinary arts field.  Topics included in this programs include introduction to the culinary arts profession, understanding of menus, recipe production, a basic understanding of food nutrition and food science, fundamental knowledge of food and kitchen safety, the tools and ingredients used in the professional kitchen, equipment operation.  Meat, poultry, fish, shellfish, fruit, vegetables, dairy, eggs and dry good identification.  Production of stocks, sauces, soups.  Fabrication of meat, poultry, fish \u0026 shellfish.  Techniques on grilling, broiling, roasting, sauteing, pan frying, deep frying, steaming, braising \u0026 stewing.  Various cooking methods for vegetables, potatoes, grains, beans, \u0026 pasta.  Execution of various breakfast techniques and cooking with the following ingredients:  styles of eggs, pancakes, waffles, grits, toast, breakfast meats.  Demonstrate knowledge of salads, salad dressings, sandwiches, appetizers \u0026 cold foods.  Students will learn baking fundamentals including breads, pastries, fillings \u0026 dessert sauces."},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:price":1712.0,"ceterms:currency":"US Dollar","ceterms:costDetails":"https://www.wiregrass.edu/tuition-fees-schedule","ceterms:description":{"en-US":"TCSG's State Board approves student tuition rates and mandatory fees. With few exceptions, in-state residents pay $107 per credit hour and $478 in fees. Additional course fees may apply. Tuition is calculated by the number of credit hours a student registers for each semester. Tuition is assessed up to and including 15 credit hours per semester. Students are not assessed tuition for hours taken over 15 credit hours. Out-of-state students pay twice the resident rate. International students pay four times the in-state rate."},"ceterms:residencyType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Residency","ceterms:targetNode":"residency:InState","ceterms:frameworkName":{"en-US":"Residency"},"ceterms:targetNodeName":{"en-US":"In-State"},"ceterms:targetNodeDescription":{"en-US":"Legal residency or domicile status of the agent is the state or province of the relevant activity."}}],"ceterms:directCostType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CostType","ceterms:targetNode":"costType:Tuition","ceterms:frameworkName":{"en-US":"Cost Type"},"ceterms:targetNodeName":{"en-US":"Tuition"},"ceterms:targetNodeDescription":{"en-US":"Cost for teaching and instruction."}}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/51-3011.00","ceterms:codedNotation":"51-3011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Bakers"},"ceterms:targetNodeDescription":{"en-US":"Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods."}}],"ceterms:subjectWebpage":"http://www.wiregrass.edu","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:BeginnerLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Beginner Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for novices or those with limited experience."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P8M"}],"ceterms:financialAssistance":[{"@type":"ceterms:FinancialAssistanceProfile","ceterms:name":{"en-US":"Financial Assistance"},"ceterms:description":{"en-US":"Financial assistance is determined based on student eligibility, program eligibility, and availability of funds."},"ceterms:subjectWebpage":"https://www.wiregrass.edu/financial-aid"}],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:learningDeliveryType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/Delivery","ceterms:targetNode":"deliveryType:InPerson","ceterms:frameworkName":{"en-US":"Delivery Type"},"ceterms:targetNodeName":{"en-US":"In-Person Only"},"ceterms:targetNodeDescription":{"en-US":"Delivery is only face-to-face."}}],"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=56","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0501","ceterms:codedNotation":"12.0501","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Baking and Pastry Arts/Baker/Pastry Chef"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares  individuals to serve as professional bakers and pastry specialists in restaurants or other commercial baking establishments.  Includes instruction in bread and pastry making, bread and pastry handling and storage, cake and pastry decorating, baking industry operations, product packaging and marketing operations, and counter display and service."}}]}