Professional Cooking Certificate of Achievement


The Certificate of Achievement in Professional Cooking prepares the student to make high quality foods and baked products for various food service settings in restaurants, hotels, country clubs, retail markets, contract dining, tourism and other types of establishments. Students who choose this program will also be able to transfer their credits to an Associate Degree program in the college. Students and graduates are eligible for positions in the culinary and banquet departments of hotels, restaurants, food service companies and other related areas of the hospitality industry.

Program Learning Outcomes

  • Demonstrate an understanding of the complexities of weighing and measuring accurately; in both metric and customary USA units.
  • Earn TIPS Certification and ServSafe Certification for food handling and beverage service
  • Prepare and present dishes that maintain nutritional variety, balance and product appeal to different clientele.
  • Demonstrate the techniques for presentation and decoration of food and pastry platters and individual plates in a high-volume establishment
  • Evaluate methods to maintain quality and cost effective measures.

First Semester

HRM-102Food Protection and Safety


HRM-103Professional Food Preparation Techniques


HRM-110Introduction to Baking


Total Credit Hours:9

Second Semester

HRM-202Quantity Food Production and Services



HRM-206Commercial Restaurant Operation


HRM-106Menu Planning and Nutrition


HRM-203Beverage Management


HRM-220Advanced Baking Techniques


Total Credit Hours:9

Total Credit Hours: 18

Specific Program Notes

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Accuplacer Test.

Those who hold current ServSafe Food Protection Certification will receive credit for HRM-102.
Those who hold NOCTI Certification in Culinary will receive credit for HRM-103.
Those who completed this certificate in Continuing Education will receive credit for HRM-103 and HRM-110