Purpose: The curriculum is designed for individuals seeking skills for employment in culinary positions and for those presently employed who wish to update their skills for the food service industry.
Optional Program Information: The Nation’s Capital Chef’s Association (NCCA), in cooperation with this program, offered an apprenticeship program that combines relevant classroom instruction with on-the-job training required for the National Apprenticeship Training Program of the American Culinary Federation (ACF). Please contact the HRI office for current program status.
Total credits for the Culinary Arts Certificate: 31 credits
1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.
2 See the social/behavioral science courses listed under General Education Electives. Students who are planning to transfer to another college or university should select social science courses that will meet the other institution’s requirement.