Culinary Arts: Introduction to Foodservice Career Studies Certificate

Career Studies Certificate
221-241-02

Purpose: This curriculum is designed to provide students with the basic skills necessary to obtain an entry-level position in the culinary industry at an accelerated pace.

Program Objectives: This curriculum prepares graduates to enter the workforce at entry level in the following positions:  Prep and/or production cook, dishwasher, vegetable cook. 

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 .