![]() ![]() ![]() Module 13: Certification Test Prep and Certification Exam.Module 8: Sauces, Soups, Vegetables and Starch Cookery.Module 7: Short Order Cooking (Breakfast).Module 6: Professional and Career Development.Module 4: Introduction to Culinary Arts.Module 3: ServSafe Food Protection Manager Certification.Module 2: Computers Applications for the Hospitality Industry.Students are introduced to healthy cooking and baking as part of this certification training program. Students will have the skills to prepare sauces, soups, and vegetables. Students will receive an introduction to the culinary industry, pantry Learn how to prepare both professional and gourmet dishes. Topics and skills are taught to cover the many areas of the professional kitchen. This program is designed to prepare students for a successful career as a professional cook. Upon successful completion of the exam, students receive a nationally recognized certification. It will also prepare you for the ServSafe Food Protection Manager Certification and the Certified Fundamentals Cook credential. This career preparation program offers hands-on courses that focus on the mastery of cooking principles and practical techniques. Students failing to provide a clear criminal background check may not be eligible for the internship portion of the program. Students will be presented with more information and will initiate their background check on orientation/first day of class. High school diploma or high school equivalency diploma/HSED.ĭue on the first day of class: A criminal background check must be completed during orientation. Due prior to registration: Prerequisites: Candidates must obtain a reading score of 9 on the Test of Adult Basic Education (TABE) or the Core Academic Skills Assessment (CASA). ![]()
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