| Professional Cooking |
7.5 months |
HS and postsecondary |
Dean: Dr. Susan Courtney
Assistant Professor of Professional Cooking: Cheryl Runnebaum
Professional Cooking teaches students to master the fundamental skills of food service in hotels, restaurants, hospitals, catering, etc. The program contains daily classroom instruction with practical experience in food service preparation for public meetings and banquets.
| Core |
| PRC |
100 |
Safety, Equipment and the Industry |
| PRC |
111 |
Sanitation |
| PRC |
120 |
Cooking Methods |
| PRC |
131 |
Food Production I |
| PRC |
190 |
Management & Production |
| PRC |
205 |
ServSafe Certification |
| PRC |
140 |
Food Production II |
| PRC |
145 |
Food Production III |
| PRC |
151 |
Baking Principles |
| PRC |
170 |
Menu Planning |
| PRC |
200 |
Purchasing |
| PRC |
180 |
Service & Hospitality |
| PRC |
215 |
Food Production IV |
| PRC |
220 |
Pastry |
| PRC |
209 |
Advanced Cooking Methods |
| |
| Elective |
| PRC |
230 |
Internship I |
| PRC |
240 |
Internship II |
| HSS |
205 |
ServSafe Certification |
| PRC |
250 |
Internship III |
| PRC |
211 |
Art of BBQ |
| PRC |
221 |
Beginning Cake Decorating |
| PRC |
222 |
Advanced Cake Decorating |
| PRC |
225 |
Culinary Adventures |