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You’ll learn how to prepare soups, meats, vegetables, and desserts as well as sauces, side dishes, and salads. You’ll learn what it takes to coordinate and direct the work of kitchen staff – everything from menu planning and buying supplies to final presentation. In addition, you may manage budgets and coordinate food preparation with service. Whether you want to work at a local café or own your own fine dining establishment, this program (offered in a standard or accelerated format) will give you the foundation you need.
Career Opportunities
Baker
Banquet Chef
Catering Manager
Executive Chef
Head Cook
Pastry Chef
Restaurant/Food Service Manager
Sous Chef
Program Outcomes
Apply principles of safety and sanitation in foodservice operations.
Apply principles of nutrition.
Demonstrate culinary skills.
Manage foodservice operations.
Plan menus.
Analyze food service financial information.
Relate food service operations to sustainability.
Entry Requirement
An academic skills assessment is required for admission into this program or the following: High School GPA of 2.75 or higher (last 10 years) OR provide completion of associate’s or higher degree OR; 165 or higher on your 2014 series GED tests OR; ACT OR SAT OR Accuplacer OR Companion OR Compass (last 3 years) to waive to the general education level;
Fees
This program will cost about $10835.06*
based on current tuition and fees.
Additional materials and supplies will cost
about $600*.
Textbooks will cost about $1122.70*.
Notes:
Tuition and fees are subject to change.
Costs may not include all books or all materials and supplies.
Some textbook costs may be included in the estimated program cost.
This information was accurate on : 16/03/2021 Please contact us for more information about this courses
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