Mar 29, 2024  
2013-14 Catalog 
    
2013-14 Catalog [ARCHIVED CATALOG]

Culinary Arts Certificate - Professional Cook


Return to {$returnto_text} Return to: Certificate Programs

Program Design

The Professional Cook certificate program is designed to further education and training for those already in the field, as well as accommodate people entering careers in the Culinary Arts. The program outlined below may be completed in one semester. It may be possible to use your present position as a co-op site. Course work in both the Professional Baker and Professional Cook certificate programs transfer to the Culinary Arts certificate program, enabling the student to become an American Culinary Federation (ACF) Certified Cook.

Learning Outcomes


Upon successful completion of all Professional Cook certificate program requirements, graduates will

  1. Analyze theory and techniques of food preparation and presentation.
  2. Analyze theory and techniques of baking and pastry arts.
  3. Prepare basic foods in quantity, including various regional foods.
  4. Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Point and State of Connecticut law.
  5. Transfer acquired knowledge to the world of work.

Total Credits Required: 16


Return to {$returnto_text} Return to: Certificate Programs