Culinary Arts: Advanced Foodservice Career Studies Certificate

Career Studies Certificate
221-242-03

Purpose:

This curriculum is designed to provide graduates with the basic skills to obtain an entry-level position in the culinary industry.

This curriculum is designed to provide graduates with the basic skills necessary to obtain an entry-level position in the culinary industry. Students may take optional classes required for eligibility to apply for the national CDM Credentialing Exam upon graduation from the program.

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. Graduates who have completed the required classes for eligibility to apply for the CDM Credentialing exam, and upon passing the certification exam, will be prepared to enter the workforce in a foodservice operation with a captive audience, such as hospitals, retirement facilities, day care centers and prisons.

Admission Requirements: Applicants must meet the requirements for admission to credit-level coursework established by the college.  

Placement Requirements: Students who do not demonstrate readiness for college-level English will be required to select appropriate EDE 10  or ENG 111 /EDE 11*  coursework in consultation with an advisor.

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 .