First Cook • Certificate of Completion

Occupational Program

Colleague Code: CC.FRSTC

Curriculum Code: HSP 202

Program Information:

As the second largest employer in the nation, the culinary industry allows for a very broad variety of jobs, including restaurants and foodservice, hotels and lodging, casinos, catering, clubs, resorts and retirement communities. If you are passionate, creative, and a self-driven hard worker, this industry has many opportunities.
This First Cook Certificate of Completion prepares individuals for entry level positions such as line cook and prep cook, with coursework in customer service, costing, and food preparation including quantity cooking, baking, and garde manger. Both classroom and real-world applications are used with hands-on training in our state-of-the-art facility.
This program is applicable for those entering the field for the first time.
This applied science program of study must be taken in its entirety to meet certificate requirements.

To learn more about this program or view contact information, visit Hospitality Management & Culinary Arts or see a Student Success Advisor.

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 141	Introduction to Bakeshop	3
HSP 100	Hospitality Essentials	1
HSP 105	Introduction to the Hospitality Industry	2
HSP 116	Nutrition for Food Service Professionals	2.5

CLA 132	Food Production II	3
CLA 136	Garde Manger	3
CSC 105	Computer Applications and Concepts	3
HSP 138	Purchasing Control	3

Please see your Student Success Advisor for course planning.

CLA 100	Culinary Essentials	1
CLA 131	Food Production I	3
CLA 132	Food Production II	3
CLA 136	Garde Manger	3
CLA 141	Introduction to Bakeshop	3
HSP 100	Hospitality Essentials	1
HSP 105	Introduction to the Hospitality Industry	2
HSP 116	Nutrition for Food Service Professionals	2.5
HSP 138	Purchasing Control	3
Total Credit Hours:		21.5

CSC 105	Computer Applications and Concepts	3
Total Credit Hours:		3

Total Credit Hours: 24.5