Professional Cook, Certificate
Program Design
The Professional Cook certificate program is designed to further education and training for those already in the field, as well as accommodate people entering careers in the Culinary Arts. The program outlined below may be completed in one semester. It may be possible to use your present position as a co-op site. Course work in both the Professional Baker and Professional Cook certificate programs transfer to the Culinary Arts certificate program, enabling the student to become an American Culinary Federation (ACF) Certified Cook.
Required Courses |
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| HSP* 109 | Food Safety Certification | 1 |
| HSP* 101 | Principles of Food Preparation | 3 |
| HSP* 112 | Advanced Food Preparation | 4 |
| HSP* 103 | Basic Baking and Pastry Arts | 3 |
| HSP* 296 | Cooperative Education/Work Experience | 3 |
| Total Credits Required: 14 | ||
Learning Outcomes
Upon successful completion of all Professional Cook certificate program requirements, graduates will
- Analyze theory and techniques of food preparation and presentation.
- Analyze theory and techniques of baking and pastry arts.
- Prepare basic foods in quantity, including various regional foods.
- Evaluate the establishment and maintenance of a safe and sanitary foodservice operation including Hazard Analysis and Critical Control Point and State of Connecticut law.
- Transfer acquired knowledge to the world of work.
Division of Social Science and Hospitality: 860-512-2750
Source: 2011-2012 Course Catalog
