Career Studies Certificate
221-242-03
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. With successful work experience, students will be able to become lead cooks.
Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.
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 .
Program Notes: Dual enrollment opportunities with secondary school programs in the college’s service area are available.
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