Certificate of Achievement
School of Business, Entrepreneurship, and Professional Development: 313-845-9645, email@example.com, Technology Bldg, Room: E-211
Eric Gackenbach: 313-317-1572, firstname.lastname@example.org, Campus Safety, Room: N-155B
Provides the basic foundational skills necessary for quality food production in a professional kitchen. Consists of both lab and lecture classes. Courses may be applied toward an Associate in Applied Science degree in Culinary Arts and/or an Associate in Applied Science degree in Hotel/Restaurant Management.
Program Learning Outcomes
- Execute a menu from start to finish in compliance with ACF category F and G standards for edible hot and cold food.
- Based on NRA standards, decide how to handle various types of food in order to prevent food borne illness.
The Associate in Applied Science in Culinary Arts at HFC is accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.
Additional Program Requirements
Official chef's uniform required to be purchased prior to beginning culinary lab courses. Visit the Hospitality Department, Room M-163 in the Culinary Arts & Student Center (M building), or online at https://culinary.hfcc.edu/ for uniform ordering information.
Required Core Courses
|Course name||Credit Hours|
|HOSP-105: Applied Food Service Sanitation||2.00|
|HOSP-220: Introduction to Baking and Cooking||2.00|
|HOSP-224: Culinary Skills and Nutritional Cooking||3.00|
|HOSP-226: Fundamentals of Baking||3.00|
|HOSP-340: A' la Carte and Buffet Cookery||8.00|
Credit Hours: 18
Minimum Total Credit Hours
Requirements are subject to change. The information represented here is effective starting Fall 2017 and applies to the current catalog year. If you were admitted prior to this year, please check your requirements under the My Progress section of HFC Self Service.