Culinary Production Specialist

Technical Diploma
31-316-2

 

The Culinary Production Specialist One-Year Technical Diploma gives students the hands-on skills as well as technical and professional knowledge they need to start a career in the culinary industry within restaurants, catering services, hotels, healthcare facilities and schools.  Students are prepared for careers such as  Line Cooks, Prep Cooks, Broiler Chefs through in class and practical, on-the-job experiences within the local food industry.


 

Program Outcomes

  • Apply principles of safety and sanitation in food service operations.
  • Apply basic principles of nutrition.
  • Demonstrate basic culinary skills.
  • Assist in food service management.
  • Plan menus.
  • Explore food service financial information.

Graduates have found employment as 

  • Prep Cooks/Cooks
  • Line Cooks
  • Broiler Chefs or Garde Managers
  • Sous Chefs
  • Executive Chefs or Owner/Operators
Plan of Study Grid
Semester 1Credits
316-104 Food Quantities and Measures 1
316-109 Quantity Production of Soups, Salads ,and Dressings 4
316-111 Culinary Externship Adv I 4
316-131 Advanced Cuisine 2
316-147 Food Service Sanitation 2
 Credits13
Semester 2
316-112 Culinary Externship Adv II 5
316-114 Quantity Production of Entrees, Sauces and Vegetables 4
316-136 Catering, Special Events and Contract Food Service 2
316-164 Global Cuisine 2
 Credits13
 Total Credits26