FNH 292 - Culinary Arts Capstone Practic
Designed to meet or exceed the Certified Culinarian® requirements established by American Culinary Federation through the demonstration of skill, knowledge and professionalism in the food service industry. This assessment for certification practical testing is divided into four general areas: Safety and Sanitation Skills; Organization; Craftsmanship Skills; Finished Product Skills. Candidates with a one year Culinary Arts program certificate require one year of entry level work experience. Candidates with an Associate’s degree in Culinary Arts do not require job experience.
Prerequisites: (FNH 251 and FNH 295 ) or (FNH 271 and FNH 295 )
Credits: 2(Lec: 1 Lab: 3)
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