The Professional Cook Diploma program is a quick, straight line approach to an entry-level position in the culinary profession. It’s designed to give you a working knowledge in the procedures, ingredients, sanitation and safety in the kitchen, plus the dos and don’ts inherent in successfully functioning in a variety of kitchen environments.
You will learn basic culinary skills, the fundamentals of baking, nutrition, and especially food service sanitation to qualify for the necessary certification required by the industry.
- Sullivan is one of the top 20 hospitality schools in the U.S.
- Students from the Culinary Arts program are nationally known and recognized for winning medals at American culinary arts competitions
- The faculty teaching in the Culinary Arts programs have credentials from the Hotel and Restaurant Association
- Our small, focused classes will help you with your studies
54 Credit Hours
Length: 9 months
Time length for program completion will vary depending upon the number of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.
|Total Credit Hours||54|
|BFS 104||Basic Culinary Theory||4|
|BFS 106||Basic Culinary Skills Laboratory||6|
|BFS 214||Garde Manger Theory||4|
|BFS 216||Garde Manger Laboratory||6|
|CAM 134||Food Service Sanitation||4|
|CAM 174||Basic Nutrition||4|
|ENG 101||Composition I||4|
|FYE 101||Information Literacy||4|
|HRM 164||Hospitality Management and Supervision||4|
|MTH 115||Principles of Mathematics||4|
|PBA 124||Baking Science||4|
|PBA 126||Baking Fundamentals||6|
What qualities should a Professional Cook Career Diploma student have?
Students interested in becoming a cook need good work ethic, they must enjoy people, as well as enjoy serving people. And of course, they must have a passion for food and cooking.