This program provides all the basic, advanced skills and practice needed to start a career as professional cook/chef. It includes all of the educational requirements for certification through the executive chef level of certification by the American Culinary Federation. Students complete a field experience that provides the work experience needed to advance and the work experience needed for certification.
Program contact: Learn more
This certificate will be automatically awarded when the certificate requirements are completed. If you do not want to receive the certificate, please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.
Program Learning Outcomes
This program is designed to prepare students to demonstrate the following learning outcomes:
- Successfully complete ServSafe Certification Exam.
- Identify and apply basic culinary terminology, knife skills, and cooking techniques while multitasking, problem solving, and managing stress levels within a diverse hospitality environment.
- Communicate appropriately to colleagues, staff, and management.
- Convert and/or modify basic recipes using culinary math and measurements.
- Apply and demonstrate culinary knowledge and skills with consistency using established standards within the industry and facility.
- Use a computer to prepare correspondence, menus, daily logs, order sheets, and prep lists.
Suggested Semester Sequence
|First Semester||Credit Hours|
|HOSP-1010||Introduction to the Hospitality Industry||2|
|HOSP-1020||Sanitation and Safety||2|
|HOSP-1031||Fundamentals of Culinary Arts||3|
|HOSP-1552||Introduction to Baking & Pastries||3|
|Select one of the following:||3|
|College Composition I|
|Honors College Composition I|
|HOSP-2400||Hospitality Management and Supervision||3|
|HOSP-2500||Hospitality Cost Control||3|
|HOSP-1940||Culinary Arts/Professional Baking Field Experience||2|
|MATH-1xxx||1000-level MATH course or higher||3|
|Total Credit Hours||32|