Certificate (593)

A two-semester certificate program to prepare you for employment as a cook in institutional or commercial quantity food service or to upgrade the skills of those employed in food preparation. Graduates work as cooks in facilities  not requiring the skills and knowledge of certified chefs.

This program provides an opportunity for students not meeting the enrollment criteria for Dietetics or the Chef’s Apprentice programs to take courses in their field of interest.

Applicants must be eligible for admission to the College and not be scheduled for more than two developmental courses numbered below 100.

See the Checksheet for this program in printable PDF form.

Certificate Requirements

Minimum Credits to Graduate: 28