Chef's Apprentice - 60470
60470 - 12 Credits
This certificate program is part of the Culinary Management A.S. degree program and trains students in basic, entry-level skills related to the food service and hospitality industry. Content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; methods of food preparation; usage of foods; methods of cooking; communication skills; math skills; computer applications; professionalism; culinary organization; and food and beverage purchasing.
Degree Requirements
Major Field Required Courses 12 credits
| CGS 1100 | Introduction to Computer Applications for Business | 3 credits |
| FOS 2201 | Food Service Sanitation Management | 3 credits |
| FSS 1203C | Quantity Food Production I | 3 credits |
| FSS 2251 | Food & Beverage Management | 3 credits |
FSS 1203C requires a grade of "C" or higher for successful certificate completion.