Overview of the opening and operation of a family childcare center. Information on continuous compliance with licensing, Title 22 and other legal requirements, procedures for running a successful business, and meeting the developmental needs of young children in group care.
Overview of developmentally appropriate environments in home-based group care for children at various ages and stages, and areas of development. The role of licensed family child care providers in supporting growth and development in all domains, particularly in physical-sensory motor development through thoughtful design of the environment.
Techniques and strategies for communicating the developmental needs of children with a variety of social, economic, cultural and family structures are considered. Importance of developing positive family-provider communication for successful relationships in family child care settings.
Requirements for opening a child care center or family child care, or expanding an existing family child care. Emphasis on space and program considerations, including those unique to San Francisco. Strategies for the provision of quality, developmentally appropriate and culturally relevant services to children and families.
Instruction in recognition and management of preventive health practices, prevention health policies, and injury prevention in the child care setting. Course partially fulfills the requirement of AB243 mandated Health and Safety Training established by State EMS Authority for childcare providers.
Hands-on food preparation focusing on the cuisine of multiple cultures. Topics covered: food in relation to historical, geographical, and social customs; principles of international food preparation and evaluation of specialized equipment
Special occasion menu planning and preparation including food selection, food preparation, sanitation and safety, and use of specialized cooking equipment. Students prepare and serve complete menus for special occasions, family celebrations, and holidays. Students learn wine and food pairings and food presentation. Special occasion table setting and service also included.
Introduction to hands-on food preparation techniques with an emphasis on practical skills. Course also includes nutritious meal planning, cost effective, seasonal food selection, purchasing, storage, preservation concepts, safety, sanitation, elementary nutrition and standards for sensory evaluation.
This course covers the basics of beverage management for hotels, restaurants, and bars. Topics covered will include alcoholic and non-alcoholic beverage production methods and proper service, creation of beverage lists, costing, bar design and equipment, principles in equity hiring, sustainable business practices, management, and the fundamentals of mixology.
Through lectures and industry guest speakers this class explores the fundamentals of what it
takes to start a food business such as a food truck, pop up, or brick and mortar restaurant. Topics covered include
components of a business plan, lease or purchase negotiations, design and build out of a space,
staffing, permits and licenses, how to plan for profitability and more.