One-Year 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
- Enforce health and safety standards
- Demonstrate food prep skills
- Adapt procedures to meet changing needs
- Manage food storage, inventory and cost control
Graduates have found employment as
- Prep Cooks/Cooks
- Line Cooks
- Broiler Chefs or Garde Managers
- Sous Chefs
- Executive Chefs or Owner/Operators
| Semester 1 | Credits | |
|---|---|---|
| 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 |
| Credits | 13 | |
| 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 |
| Credits | 13 | |
| Total Credits | 26 | |