Culinary Operations

Program Length: 1200 Hours

Career Opportunities:
Cook, Chef, Baker, Kitchen Manager

Program Content / Objectives

This program is designed to provide a quality, affordable competency-based education for individuals who wish to pursue a career in the Food Service Industry.

The program will provide the learning experiences necessary to enable an individual to acquire the skills, knowledge and attitude to gain employment in the community as a food preparation worker, cook, baker’s helper, and a food service and restaurant manager.

This program also provides supplemental training for persons previously employed in the Food Service Industry and currently employed who wish to advance their careers.

Students in this program may be placed in the Industrial Cooperative Education (ICE) -OJT or Externship programs as appropriate to gain additional skills or reinforce those already learned in on-campus laboratory training.