Certificate - Professional Culinarian/Cook

Area of Study: Hospitality Management

Degree/Certificate: Certificate of Proficiency

Program Description

This program provides all the basic, advanced skills and practice needed to start a career as professional cook/chef. It includes all of the educational requirements for certification through the executive chef level of certification by the American Culinary Federation. Students complete a practicum that provides the work experience needed to advance and the work experience needed for certification.

Degree: Students and those seeking executive chef status may apply credits toward Hospitality Management Degree with a Concentration in Culinary Art.

This program is designed to prepare students to demonstrate the following program outcomes:
Professional Culinarian Cook/Certificate of Proficiency Outcomes.pdf

Program Requirements

Suggested Semester Sequence

First Semester		Credits
HOSP-1010	Introduction to the Hospitality Industry	2
HOSP-1020	Sanitation and Safety	2
HOSP-1030	Basic Food Preparation (1)	3
HOSP-1450	Advanced Food Preparation (1)	4
HOSP-1551	Baking Production and Sales I	3
MATH-1060	Survey of Mathematics or higher (2)	3
	Total	17

Second Semester		Credits
ENG-1010	College Composition I	3
HOSP-1040	Customer Services	2
HOSP-1350	Menu Planning and Nutrition	3
HOSP-2350	Restaurant Operations	3
HOSP-2400	Hospitality Management and Supervision	3
HOSP-2990	Advanced Culinary Skills and Evaluation	3
	Total	17

Summer Semester		Credits
HOSP-1860 OR HOSP-186A AND HOSP-186E	Hospitality Practicum and Seminar OR Hospitality Practicum: Culinary Arts AND Hospitality Practicum Seminar	3
	Total	3

Program Total		Credits
		37

	Notes
	(1) Consecutive eight week course. HOSP-1030 must be completed before taking HOSP 1450. Take HOSP-1030 in the first eight-weeks of a semester and take HOSP-1450 in the second eight-weeks of a semester.
	(2) MATH-1800-1819/2800-2819 & 1820/2820 may not be used to meet this requirement.

Program Outcome

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