The Advanced Culinary Arts Professional Diploma program seeks to provide students with the culinary skills required for entry-level cooking positions within the foodservice industry. The program includes sauces and entrées; vegetables and specialties; and baking and pastry arts; in addition to culinary theory and hospitality management.
THE KEY AREAS OF FOCUS:
• CUSTOMER SERVICE
• ABILITY TO LEARN
• EFFICIENCY
• FOLLOWING DIRECTIONS
• SAFETY
• ORIENTATION
• WORK ETHIC
• SANITATION
• COMMUNICATION
• FLEXIBILITY
• RELIABILITY
• SENSE OF URGENCY
• PRIORITIZATION
• STAMINA
CORE REQUIREMENTS
COMPLETE THE FOLLOWING CORE REQUIREMENTS FOR THE Advanced Culinary Arts Professional Diploma
CUL111 | CULINARY THEORY | CUL162 | PASTRY ARTS |
CUL121 | KITCHEN FUNDAMENTALS | CUL170 | ADVANCED CULINARY THEORY |
CUL140 | INTRODUCTION TO COOKING | CUL210 | NUTRITION & MENU PLANNING |
CUL142 | GARDE MANAGER | CUL215 | DINING ROOM SERVICE |
CUL150 | SAUCES, SOUPS, & STOCKS | CUL271 | CULINARY SKILLS EXTERNSHIP 1 |
CUL152 | ENTREE PRODUCTION | HOS270 | HOSPITALITY SUPERVISION |
CUL160 | FUNDAMENTALS OF BAKING |
ELECTIVES
STRATFORD OFFERS FOLLOWING ELECTIVES:
BUS100 | INTRODUCTION TO BUSINESS | HOS293 | TOPICS IN HOSPITALITY 3 |
BUS112 | PRINCIPLES OF ACCOUNTING 1 | HOS294 | TOPICS IN HOSPITALITY 4 |
HOS291 | TOPICS IN HOSPITALITY 1 | CUL | COURSES APPROVED BY THE ADVISOR |
HOS292 | TOPICS IN HOSPITALITY 2 |