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Degree Plans - Basic Culinary (Certificate)

Record details

This certificate introduces students to food safety, kitchen equipment, and basic cooking techniques. These courses teach the fundamental principles of knife and food handling as well as nutrition and menu management. Students earning this certificate will be prepared for entry-level positions in various types of kitchens.

Catalog Year
2021-2022
Degree Type
Certificate
Field of Study
No
Available Online
No
Available Hybrid
No
TSI
Exempt
Degree Plan
First Semester  

CHEF 1205 Sanitation and Safety

2

IFWA 1218 Nutrition for the Food Service Professional

2

HAMG 1221 Introduction to Hospitality Industry

2
PSTR 1301 Fundamentals of Baking 3
CHEF 1301 Basic Food Preparation 3
Second Semester  

RSTO 1325 Purchasing for Hospitality Operations

3

CHEF 2331 Advanced Food Preparation

3
RSTO 1321 Menu Management 3
RSTO 1204 Dining Room Service 2
RSTO 1201 Beverage Management 2
   
Total Semester Hours 25
Gainful Employment Report
https://www.tjc.edu/ge/basicculinary