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.

Performance Standards

  • 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.

Curriculum

Credits
FHD101 Foundations of Professional Cooking 3  
FHD118 Sanitation 1  
NSC National Sanitation Certification  
FHD269 Culinary Internship 1  
CPC Professional Cooking Elective 4  
TOTAL CREDITS 9
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