Professional Cooking (CSC)

Print Degree Planner (opens a new window) |

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.

Courses

SDV 100 - College Success Skills SDV
HLT 100 - First Aid and Cardio- pulmonary Resuscitation HLT
HRI 106 - Principles of Culinary Arts I-II HRI
HRI 119 - Applied Nutrition for Food Service HRI
HRI 128 - Principles of Baking HRI
HRI 158 - Sanitation and Safety HRI
HRI 220 - Meat, Seafood and Poultry Preparation HRI
HRI 107 - Principles of Culinary Arts II HRI
MTH 130 - Fundamentals of Reasoning MTH
Or Technical Elective¹

Total minimum credits: 24

¹Approved Technical Electives

HRI 134 - Food and Beverage Service Management 3 Credits
HRI 159 - Introduction to Hospitality Industry Computer Systems 4 Credits
HRI 190 - Coordinated Internship 3 Credits
HRI 224 - Recipe and Menu Management 3 Credits
HRI 251 - Food and Beverage Cost Control I 3 Credits
HRI 147 - World Cuisines 3 Credits