Advanced Culinary Arts, Professional Diploma
The Professional Diploma in Advanced Culinary Arts program provides students with the culinary skills required for entry-level cooking positions within the food service industry. The program includes sauces and entrées; vegetables and specialties; and baking and pastry arts; in addition to culinary theory and hospitality management. The American Culinary Federation (ACF) accredits this program at the Woodbridge campus. This program requires students to purchase a culinary kit and chef uniform from the University. Students are required to pass the ServSafe exam or possess a Food Handler’s license during introductory culinary courses.
At the end of the program, students are able to:
- Apply the basic culinary principles and techniques to practice in the culinary industry.
- Identify problems in food preparation and presentation.
- Summarize how information from various sources is used to make decisions within the culinary arts industry.
Graduates of this program may use courses towards an upgraded associate’s or bachelor’s program.
This program typically takes 23 months to complete for part-time enrollment and 12 months to complete for students enrolled full-time.
Required courses for Diploma in Advanced Culinary Arts (13 core, 1 elective) = 14 courses or 63 credit hours
Core Requirements (13 courses or 58.5 credits)
Elective Courses (choose 1 course or 4.5 credits)
| BUS 100 | Introduction to Business | 4.5 |
| BUS 112 | Principles of Accounting I | 4.5 |
| CUL | courses approved by the advisor | |
| HOS 291 | Current Topics in Hospitality I | 4.5 |
| HOS 292 | Current Topics in Hospitality II | 4.5 |
| HOS 293 | Current Topics in Hospitality III | 4.5 |
| HOS 294 | Current Topics in Hospitality IV | 4.5 |