Culinary Arts
Certificate of Completion in Food Service with a Specialization in Patisserie
The Certificate of Completion, Patisserie, is a one-semester program of study. Its primary objective is to prepare students for entry-level jobs in bakeries, hotel kitchens or patisseries. Technical baking skills, the development of proper work habits, attitudes, professionalism, and the practice of safety and sanitation procedures are stressed. This program is recommended for students who wish to seek immediate employment in entry-level baking positions.
Curriculum
The requirements listed in the catalog at the time of entry into the program are the ones you must fulfill for graduation. You also have the option to meet the requirements listed in subsequent catalogs. However, if you choose this option, you cannot combine requirements from two or more catalogs. For example, if you entered the program in fall 2006, you can fulfill the requirements in either the fall 2006 catalog or the fall 2007 catalog. However, you cannot combine requirements from both.
If you leave the program for a semester or more, you must fulfill the requirements in effect at the time of or subsequent to your re-entry. For example, if you entered the program in fall 2006, took a hiatus in spring 2007, and returned in fall 2007, you must fulfill the requirements in the catalog for fall 2007 or later.
Courses
Food Service and Hospitality Education Courses
FSHE 102 Introduction to the Culinary Industry / Career Preparation
FSHE 103 Sanitation and Safety
FSHE 110 Fundamentals of Cookery
FSHE 122 Fundamentals of Baking
