Department of Hospitality Management
Professional Cooking Certificate
Refer to page 177 in the CNM 2009-11 Catalog and brochure.
The Professional Cooking certificate is a two-term, 28 credit-hour program. Professional cooking is an excellent field for students seeking a challenging career in a rapidly growing culinary and hospitality industry. Students will study buffet, banquet, and á la carte cooking techniques, safety, sanitation, nutrition, knife skills, teamwork skills, equipment use, human relations, supervisory skills, dining room skills, business practices, menu development, culinary math, and computer skills. Classes include classroom and lab time. The Professional Cooking certificate program is a required part of the nationally accredited American Culinary Federation (ACF) associate of applied science degree, also offered at CNM. Students may participate in culinary competitions with ACF and SkillsUSA and in extracurricular activities such as the ACF Junior Team.
Career and Advancement Opportunities
Jobs are available in restaurants, resorts, schools, retirement homes, hospitals, cruise ships, bed and breakfasts, catering companies, convention centers, and other areas. Types of employment range from prep and pantry cooks, to line or banquet cooks, as well as managers or chefs and includes employment opportunities from the fast food industry to fine dining establishments.
Special Requirements
Students are required to purchase four sets of chef’s uniforms, dining room service attire, textbooks and tools. Students should be able to lift 30 pounds and must present a physician’s certificate to CNM at the start of classes stating that the student is free from tuberculosis in a transmissible form. Students must be able to stand for the duration of lab classes.
Contact Information
Contact the program director, Brad Perl, at 224-4349 to arrange a tour of our facility.
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| Professional Cooking Class - Spring 2008 |
