Professional Cooking (CERT)

The Professional Cooking certificate is a one-year program for individuals seeking to acquire marketable skills for entry-level positions as:

• assistant chefs
• commercial cooks
• various positions in commercial kitchens

Certificate requirements include 11 credit hours of hands-on culinary arts laboratories, 12 credits of business-related courses and 400 hours of acceptable work experience within the hospitality industry. This work experience must be earned while matriculated in the Professional Cooking program.

Additional expenses will be incurred for an approved uniform and shoes and optional trips to the International Hotel/Motel and Restaurant trade show in New York City.

Many of the Hospitality faculty are members of the American Culinary Federation (ACF) and involve students in numerous ACF activities. Our student’s classroom education is further enhanced by off campus field trips to local beef and produce farms as well as tours of area restaurants, hotels and other Hospitality Industry operations.

If you are interested in more information about Hospitality Management or any business program and would like to speak to someone, stop by the Hospitality Management office located in the Gordon Student Center, Room 107A, (315) 498-2231, or the Business Administration office located in the Whitney Applied Technology Center, Room 324, (315) 498-2435.

More interesting information about the Hospitality Industry and the Walt Disney World College Program can be found at the following sites:

www.acfchefs.org

www.disneycollegeprogram.com

Graduation Requirements

All students in the Professional Cooking program must have a minimum G.P.A. of 2.0 in discipline courses in order to graduate.

Program Learning Outcomes

1. Demonstrate the ability to accurately produce a food production plan, prepare food items, garnish and display items, garnish and display items for small and large volume food production.
2. Demonstrate the knowledge of food and beverage products, including product identification and specifications.
3. Develop a menu and select/design the appropriate equipment and facility layout to produce that menu.
4. Demonstrate advanced level culinary skill by reciting the terminology and techniques and be able to produce 3 different types of end products (examples brioche braid, chocolate decor, decorated cake, restaurant quality plated meal, plated torte or pastry).