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Register now for Spring Semester! Classes start January 9, 2010.
Certificate - Professional Culinarian/Cook
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
Suggested Semester Sequence
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(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. |
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(2) MATH-1800-1819/2800-2819 & 1820/2820 may not be used to meet this requirement. |
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