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.
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