Culinary Professional Kitchen

About the Program

The Culinary Arts Professional Kitchen Certificate program provides students with the necessary skills and working knowledge to perform common tasks involved in cooking and baking in a commercial kitchen. Students explore fundamental, classical, and modern cooking and food preparation techniques; food service and presentation styles; cooking for dietary needs; and sanitation practices widely used throughout the food service industry. This program promotes an understanding of the work habits and methods needed for a career in a professional kitchen. Students will be prepared to seek further certification through the American Culinary Federation (ACF) and the National Restaurant Association's SafeServe.

Semester Outline

Semester I

CUL 101	Introduction to the Culinary Arts and Hospitality Field	1 credit
CUL 110	Culinary Arts Principles and Applications	3 credits
CUL 120	Culinary Arts Principles and Applications	3 credits
	Semester Total:	7 credits

Semester II

CUL 130	Culinary Arts Principles and Applications	3 credits
CUL 140	Culinary Arts Principles of Baking and Pastry	3 credits
CUL 180	Culinary Arts American and International Cuisine	3 credits
CUL 199	Culinary Arts Career Planning	1 credit
or
COL 102	Career Development Seminar	1 credit
	Semester Total:	10 credits

 

Culinary courses are held at Bloom Township High School
Tuesdays and Thursdays, 5 to 7:45 p.m.

For more information, contact:

Janice Kaushal
Dean, Career and Technical Education
(708) 709-3595   jkaushal@prairiestate.edu