Textbooks, MyLab products, and other supplies Supplies: medium black Sharpie marker, yellow highlighter, basic pocket calculator, pocket size notebook All required items are available through the campus bookstore, and financial aid may be used to assist with obtaining these items.įINANCIAL REQUIREMENTS: Approved uniform items: chef jacket, chef pants, slip resistant black kitchen safety shoes, hat, apron Specifications may be obtained at or from the program head. REQUIRED UNIFORMS AND TOOL KITS: Students enrolled in HRI courses must wear an approved uniform and possess an approved tool kit for HRI courses. The recommended sequence can be viewed at ĬOMPUTER COMPETENCY REQUIREMENT: Students in this program will meet the college’s computer competency requirement by successfully completing HRI 159.
#With culinary fundamentals full
If the advisor determines this option may apply, the student must meet with the program head for full evaluation and possible advanced standing to gain access to the process and materials required for submission and evaluation.
Students who believe they are eligible for such consideration are required to meet with their advisor to discuss eligibility. The competency-based nature of the curriculum allows students with previous educational studies or training experience to be evaluated for advanced standing called ABLE. Exceptions must be reviewed and approved in writing by the program head. Students will be required to repeat courses in their major when grades lower than “C” are earned. Students who earn a final grade lower than “C” in any HRI or major-related course, as identified by the program, must obtain permission from their advisor to continue the major in Culinary Fundamentals CSC. Information about advising and enrolling in classes is available at the following link: Once enrolled, students must meet with their advisor every semester to review their scheduling strategy and status toward graduation. All students wishing to enroll in Culinary Fundamentals CSC must attend an advising session. PROGRAM NOTES: Faculty provide advising to enhance student success. OCCUPATIONAL OBJECTIVES: The Culinary Fundamentals Career Studies Certificate prepares graduates to enter the following positions: Prep Cook, Station Cook, Catering, Line Cook and Pastry Assistants.ĪDMISSION REQUIREMENTS: General college curricular admission This credential leads to entry-level employment in a variety of culinary and retail career paths. The curriculum provides technical education in basic to intermediate skill development in sanitation, the kitchen, cooking, terminology, identification, communication, and computer systems.
PURPOSE: The Culinary Fundamentals program is intended to develop knowledge and skills in the modern and classical kitchen through techniques, products, and industry relation. Tuition & Fees Nelnet ePay Payment Due Dates Business Office Grants Financial Aid Central Military Tuition Assistance Scholarships Cost Calculator WorkshopsĪccommodations Advising Bookstore Career Services Enrollment Management and Student Success Library Services Math Central+ New Student Orientation Student Support Services Transfer Services Testing Center Timel圜are Transcripts Tutoring Veterans All ServicesĬampuses & Sites Clubs & Student Leadership Learning Environment Parking / Shuttle Campus Safety Where to Eat Schedule A Tour
#With culinary fundamentals registration
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