(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