Professional Chef Certificate (Plan 22FH)
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Award Type
Certificate
Catalog Description
This program builds upon the Professional Cook Certificate and provides students with advanced level culinary skills. Students learn advanced cooking techniques for meat, poultry, seafood and breakfast cookery as well as basic baking techniques. Courses emphasize nutrition, sanitation and safety, and purchasing and inventory management. Students who complete this certificate meet the American Culinary Federation (ACF) initial certification and recertification requirements for the Sanitation, Nutrition and Supervision courses in the ACF Chefs Certification program.
Once the program has been completed, students should be able to:
Apply principles of safety and sanitation in food service operations.
Demonstrate food preparation skills.
Apply advanced cooking methods in the professional kitchen.
Use a variety of food service tools and equipment.
Demonstrate professional culinary techniques according to industry standards.
Apply principles of nutrition.
Apply knowledge of food and supply costs.
Total Hours for Completion
31