|Need more details on our Advanced Culinary Arts 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:
|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