3330 | Professional Culinary Arts and Hospitality – CC

The Professional Culinary Arts and Hospitality certificate prepares you for employment as a kitchen manager and operations cook. The program also provides supplemental training for persons previously or currently employed in this occupation. Course content includes kitchen organization, sanitation, and planning for production; quantity food preparation with emphasis on timing, quality, efficiency, and cost controls; detailed studies in raw materials, recipes, menu planning, and the use of institutional equipment; and banquet presentation, catering, and other specialty preparations. Lab experience is an integral portion of this program. This includes instruction in the use of utensils, equipment, food, and in procedures required to prepare meals.

Length: 1140 contact hours / 38 career credits


PREFIX NUMBER COURSE NAME CONTACT HOURS

FIRST YEAR
First Term
  FSS 0228 Food Preparation I   60
  FSS 0228L Food Preparation I Lab   30-180
* FSS 0236 Quantity Food Preparation I   60
  FSS 0236L Quantity Food Preparation I Lab   30-180
        480
Second Term
* FSS 0229 Food Preparation II   60
  FSS 0229L Food Preparation II Lab   30-180
  FSS 0237 Quantity Food Preparation II   60
  FSS 0237L Quantity Food Preparation II Lab   30-180
        480
Summer Term
  FSS 0949 Applied Techniques in Food Service   60-180
  FSS 0940L Food Production and Management Lab   30-180
        180

* Check the course descriptions for prerequisites.
  NOTE: FSS 0940L is still active as a standalone lab. All new labs are equivalent to FSS 0940L.

 

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