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 .
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