Professional Cooking (014)
(Effective Fall 2015)
This competency credential provides students with the basic food preparation skills required to be both imminently and immediately employable and trainable within the culinary industry.
- A competency credential must be completed within three years of enrollment in the credential.
- Non-traditional credit such as credit-by-exam, work/life experience, and transfer credit is limited to one third of the total credits in the credential. Two thirds of the requirements must be completed by course enrollment.
- Students must earn a grade of C or better in each course to merit the credential.
|FHD101||Foundations of Professional Cooking||3|
|NSC||National Sanitation Certification|
|CPC||Professional Cooking Elective||4|