Professional Cooking (CSC)

Purpose: Prepares individuals for immediate employment as a professional cook.

Occupational Objectives: Combining technical training and work-based learning, this program will meet the demands for competitive employment in the food service industry. Program graduates will have the necessary training and experience for competitive entry into employment in restaurants, catering, grocery stores, and institutional food service. Successful graduates will earn a ServSafe certification for food safety.

Admission Requirement: Admission to the College. There are no additional admission requirements for this program.