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VOCATIONAL/OCCUPATIONAL PROGRAM Professional Cooking Program 
Introduction: Since 1984, the College has offered a bilingual (English/Spanish) occupational program in Professional Cooking. Over this period of time, hundreds of students have benefited from this program that has a placement rate of 90%. Students are placed in restaurants, hotels, hospitals, and nursing homes. Some of these placements include businesses such as Sheraton, Hilton, Hyatt, and Marriott Hotels. The Professional Cooking Program has maintained this degree of success through the adherence to a quality curriculum that stays in tune with the changes in the marketplace. Prerequisite: All applicants must be at least 18 years old. Objective: This program is designed to provide students with the basic methods, theories, and laboratory experiences that will enable them to secure positions in any restaurant or food service institution. It is for individuals who have a strong interest in the art of cooking, who want to learn the necessary skills to begin a career or who want to enhance a career in the food service and hospitality industry. Program Scheduling: The Professional Cooking Program has three components: classroom instruction, laboratory experience and language development. The classroom component provides lecture and demonstration instructions. The laboratory component gives the students hands-on practice in all aspects of food preparation and presentation. The language component provides an hour and a half of English instruction and language development on a daily basis. This component is designed to teach the language skills necessary to work in the food service and hospitality industry. Classes are offered in the mornings and evenings. Certificate Requirements: Students must complete the nine hundred hours of instruction (39 weeks) and successfully complete the practical and written exams, in order to obtain the Certificate in Professional Cooking. Optional Course in Food Service Sanitation: This course is designed to provide a basic understanding of bacteriology, the causes and prevention of food-borne illnesses, and food service worker's responsibilities in maintaining a healthy and safe food environment. Students pay for all fees related to this optional course. Fees: The fee for this program is $4,000 and includes books and learning materials. The Chef’s Path to Success This project is an extension of the College‘s Associate of Applied Science in Culinary Arts (AASCA) degree program, supported by a $ 149,333 Grant coming from the U.S. Department of Agriculture, under the Hispanic-Serving Institutions Educations Grants Program. It started on This Project propounds four objectives designed to increase the number of qualified Hispanics and other minority individuals that enter careers in the food service industry: 1. To renovate the current laboratory of the College by installing state-of-art equipment that provides enhanced technology and teaching space. 2. To recruit students for the AASCA degree program and increases the retention of students. The availability of scholarships and internships will encourage students to become Chef’s Path to Success students. 3. To implement an outcomes-based internship program that will ensure that graduates in this degree are able to demonstrate knowledge and skills acquired; and 4. To enhance the curriculum of the program through the adaptation of the new cooking laboratory’s equipment into the coursework. For more information please call Chef Juanita Cruz at 773-878-3728 or see the Associate Degree of Culinary Arts in the Catalog. |
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