Professional Cooking (CSC)

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Career Studies Certificate
Code: 221-242-06

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.

Required Courses

SDV 100 - College Success Skills Credits: 1
HRI 106 - Principles of Culinary Arts I-II Credits: 3
HRI 119 - Applied Nutrition for Food Service Credits: 3
HRI 128 - Principles of Baking Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
HRI 107 - Principles of Culinary Arts I-II Credits: 3
HRI 220 - Meat, Seafood and Poultry Preparation Credits: 3
HRI ___ - HRI Elective Credits: 3
MTH 154 - Quantitative Reasoning Credits: 3 or ___ ___ - Technical Elective

Total minimum credits: 25

Approved Technical Electives BUS 116 HRI 145 HRI 218 HRI 225 HRI 251 HRI 259 HRI 280 HRI 281

Professional Cooking (CSC)

Career Studies Certificate Code: 221-242-06

Required Courses

Total minimum credits: 25

Career Studies Certificate
Code: 221-242-06