Hospitality Management - Culinary Arts (017)
Certificate of Achievement
This program equips the student with basic theoretical and practical culinary skills. Students are trained in the classroom and foods laboratory for entry-level positions in the food preparation and service area. Graduates may seek employment as cooks, line cooks, assistant bakers, pastry bakers, and caterers.
NOTE: Courses listed in the first/third semester will be scheduled for the fall; second/fourth semester courses will be scheduled for the spring. The student is encouraged to use the curriculum planner to keep track of courses taken and those still needed. In some cases, one or more courses may be taken in a different order than indicated on the planner. However, individual course prerequisites must be observed.
Prerequisites/Corequisites – Some courses require another course be taken beforehand or at the same time. To check if a course has a prerequisite or corequisite, see the course description.