Purpose: This curriculum is designed to provide students with the basic skills necessary to obtain an entry-level position in the culinary industry.
Program Objectives: This curriculum prepares graduates to enter the workforce at entry level in the following positions: line cook, pantry cook, prep and/or production cook and vegetable cook.
Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.
Developmental Requirements: Students who do not place into college-level English will be required to take developmental courses.
Program Requirements: To successfully complete the laboratory components of the program, the student must be able to perform the essential functions of a culinarian #1-17 as listed under the Associate of Applied Science Degree.