Culinary Supervision Certificate:
Chefs must have technical knowledge and human resource skills to be successful in today's kitchens. Key components of the supervision certificate include training in food sanitation, nutrition, and managerial techniques.
Courses in the Culinary Supervision Program may be applied toward an Associate in Applied Science Degree in Culinary Arts and/or an Associate in Applied Science Degree in Hotel/Restaurant Management.
The Associate in Applied Science in Culinary Arts at HFCC is fully accredited by the Accrediting Commission of the American Culinary Federation Educational Foundation.
Required Core Courses
*HOSP 121 (2 Cr Hrs), HOSP 124 (3 Cr Hrs), and HOSP 125 (3 Cr Hrs) must be taken concurrently.
Chef's uniform required for culinary lab courses. (PRC) = A score of 43 or above on the ASSET Reading Test, or 82 or above on the COMPASS Test, or a satisfactory completion of ENG 081 - Developmental College Reading