(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|