Program
CIP Code
12.0503
Program Learning Outcomes
- Manage tasks in a challenging and changing culinary food preparation environment.
- Demonstrate food safety and sanitation practices throughout the program and in the culinary industry.
- Perform all forms of cooking methodologies using industry-level skills and knowledge.
- Apply professional standards and conduct that meet the American Culinary Federation Education Foundation Accrediting Commission requirements.
- Identify and adjust to workplace differences in order to operate collaboratively and effectively in a food service setting
- Demonstrate an understanding of scaling and measuring techniques.
- Apply principles and practices of sustainability in respect of the process and the health of the planet for future generations.
Program Description
- 2 quarter Certificate of Training
Required Courses
Total Credits
32