Advanced Culinary Arts Career Studies Certificate
Length: 28 Credits
To continue to build food production knowledge and increase the skills necessary to advance in the hospitality field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College’s service region. The Advanced program will give students both service and technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready to enter and be successful in the industry. The Advanced Career Studies Certificate is designed to introduce students to a variety of Regional and International Cuisines. Students who wish to transfer to a degree program are encouraged to take the necessary general education courses in addition to completing the program content.
Preparation for the following positions: Broiler Cook, Fry/Sauté Cook, Pantry Cook, Soup and Sauce Cook, Vegetable Cook, Lead Line Cook, Assistant Baker, Assistant Kitchen Manager, and Assistant Dining Room Manager.
Admission to the Advanced Culinary Arts Career Studies Certificate program is selective. Students admitted to the program must first complete the following:
- College placement tests in English and mathematics.
- Prerequisite for HRI 115, 106, 218, 145, 134, 128: placement into ENF 2 and MTE 1.
- Prerequisite for HRI 206, 154, 219, and 207: successful completion of HRI 115 and 106 with a grade of C or better.
- Co-requisite for HRI 206, 154, 219, and 207: co-enrollment in ENF 3 and MTE 2.
- Maintain professionalism in both course and restaurant settings, especially in attitude and responsibility. If this is not maintained, termination from the program can result.
- Acquire and maintain uniforms and equipment. These items are required and are the responsibility of the student. Instructor will provide specific information at the start of the program.
- The College does not assume responsibility for accidents/incidents which may occur in instructional kitchen or restaurant settings, nor does it provide any student health services. The student assumes financial responsibility for accidents/incidents requiring medical attention.
- Students are required to earn a minimum GPA of 2.0 in the curriculum to be awarded the Career Studies Certificate in Advanced Culinary Arts.
- The lab (kitchen) portions of the program will be taught at off campus sites. Sites currently used are the Kilmarnock Center and various other off campus sites. Any changes in location will be announced by the program head.
- Attendance is critical. Absences will be excused only in extraordinary circumstances. Students who arrive late twice may be dismissed from the program. Students who are absent once may be dismissed from the program. Any circumstances affecting attendance must be discussed with the program head.
- Students who satisfactorily complete the program are eligible for externships in regional restaurants. Students will arrange their externships individually with the program head.
|HRI 115||Food service Managers Sanitation Certification||1||0||1|
|HRI 106||Principles of Culinary Arts I||2||3||3|
|HRI 218||Fruit, Vegetable, and Starch Preparation||2||3||3|
|HRI 145||Garde Manger||2||3||3|
|HRI 134||Food and Beverage Service Management||2||3||3|
|HRI 128||Principles of Baking||2||3||3|
|HRI 206||International Cuisine||2||3||3|
|HRI 154||Principles of Hospitality Management||3||0||3|
|HRI 219||Stock, Sauce, and Soup Preparation||2||3||3|
|HRI 207||American Regional Cuisine||2||3||3|
Total Minimum Credits: 28
Last modified on 12-05-2016