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
CUL 106 - Principles of Culinary Arts I Credits: 3
CUL 119 - Applied Nutrition for Food Service Credits: 3
BAK 128 - Principles of Baking Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
CUL 107 - Principles of Culinary Arts II Credits: 3
CUL 220 - Meat, Seafood, and Poultry Preparation Credits: 3
HRI ___ - Technical Elective Credits: 3
MTH 154 - Quantitative Reasoning Credits: 3
OR HRI ___ Technical Elective Credits: 3

Professional Cooking (CSC)

Career Studies Certificate Code: 221-242-06

Required Courses

Total minimum credits: 25

Career Studies Certificate
Code: 221-242-06