Certificate in Professional Cookery is designed to provide foundational techniques to be applied in professional cooking environments. Students will be able to apply fundamental cooking theories and critical skills to develop and evaluate a variety of menu types including nutritional and international concepts.
Students who successfully complete Professional Cookery certificate may choose to apply these credits toward an A.A.S. degrees in Culinary Arts or Baking and Pastry.
Program Learning Outcomes
PLO1. Disciplinary Expertise: Students will be able to obtain knowledge of skills, methods, concepts/terms, product ID, equipment, and science, and apply the knowledge to culinary applications.
PLO2. Guest Experience: Students will be able to recognize various customer service styles, cultural awareness, diversity, inclusiveness, and sensory perception, to provide a competitive guest experience.
PLO3. Wellness: Students will be able to apply allergy awareness, safety, environmental stewardship, nutrition and science, and sanitation in culinary situations.
PLO4. Menu Operations: Students will be able to discuss purchasing and receiving, recipes and standardization, mise en place/timing, and menu formats, and apply them in culinary operations