Purpose: The Culinary Arts Certificate curriculum is designed for persons seeking skills for employment in culinary positions and for those presently employed who desire updating skills for the food service industry.
Optional Program Information: The Nation’s Capital Chef’s Association (NCCA), in cooperation with this program, offers 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 information.
1 Special requirement for food laboratories: A white or classic chef uniform is the financial responsibility of the student.
2 Students may substitute the SDV 101 Orientation section related to this program.
3 The social science elective may be selected from the social/behavioral sciences 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.