This certificate introduces students to food safety, kitchen equipment, and basic cooking techniques. These courses teach the fundamental principles of knife and food handling, as well as nutrition and menu management. Students earning this certificate will be prepared for entry level positions in various types of kitchens.
Enrollment in this program is limited. See the Selective Admissions requirements in the Admission section of this Catalog.
Marketable skills for this award include: critical thinking, customer service, team work, and time management.
Certificate of Proficiency
TSI Exempt
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