Professional Cooking Proficiency Certificate
The growing hospitality industry in the city and the region is in need of qualified personnel. This set of courses is designed for the individual seeking to acquire culinary skills for possible employment within the food service industry at an entry-level position as a cook. This proficiency certificate includes courses in elementary and quantity food preparation, baking, and American cuisine or menu planning and food production. When completed, the courses may be applied to the Culinary Arts Associate in Applied Science Degree.
Student Learning Outcomes:
After completing the Professional Cooking Proficiency Certificate, the students will be able to:
- Apply their acquired skills by preparing regional cuisines, cold foods, and international cuisine.
- Apply their acquired skills by preparing basic quick breads, rolls, breakfast items, basic desserts, icings, cakes, cookies, and pies.
- Enhance their opportunities for employment as an entry-level cook.
*Students who have proof of current ServSafe Certification and who have the equivalent of one year full time paid experience within the past five years in a commercial kitchen may register directly for CAHM 171 and may earn the certificate in 12 credits. Students must be ENGL 098 ready and MATH 017 ready.
Professional Cooking Proficiency Certificate Course Sequence
|Course Number||Course Title||Prerequisites||Credits|
|CAHM 170||Elementary Food Preparation, Principles and Practices*||4|
|CAHM 151||Elementary Baking and Pastry||4|
|CAHM 171||Quantity Food Preparation||CAHM 170||4|
|CAHM 210 or
Advanced Food Production, Nutrition and Finishing
|Total Credits: 16|
Successful completion of the program requires a “C” grade or better in each of the courses listed. In order to achieve a “C” grade or better and thus demonstrate competency, students must complete exams, writing assignments, projects and presentations.
For More Information Contact:
The Division of Business and Technology, Room C1-9, 1700 Spring Garden Street, Philadelphia, PA 19130, Telephone (215) 496-6164; or the College Information Center (215) 751-8010.
Gainful Employment Information
Federal Student Aid regulations require each institution to disclose to prospective students the following information about its ‘Gainful Employment Programs.’
|Program Description||Professional Cooking Proficiency Certificate|
|Award level||Proficiency Certificate|
|Program length in credits||16 credits|
|Program length in semesters||1 semesters|
|Expected tuition for completing the program within normal time||$2,4481|
|Expected fees for completing the program within normal time||$6082|
|Typical costs for books and supplies||$1,6003|
|Department of Labor’s Standard Occupational Classification (SOC) code||35-1000|
|Link to occupational profiles on the U.S. Department of Labor’s O*NET website||http://www.onetcodeconnector.org/|
1 Tuition is based on in-county rate of $153/credit.
2 Fees include general College fee of $4/credit and technology fee of $28/credit. Course fees may be applicable on some classes. Please check the College catalog for details.
3 Books and supplies estimated at $100/credit; actual cost will vary by student and by program of study.