Business, Hospitality, and Information Technology - 22FH - Professional Chef

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.