Certificate: Chef's Apprentice
This program is designed for students interested in the culinary industry, focusing on the fundamental knowledge and skills one needs to work safely and efficiently in a culinary setting. Learners develop skills in sanitation and safety, recognition and identification of foods, proper storage of foods, methods of preparation, and food and beverage purchasing.
The courses listed below are only a guide. Following these tracks does not guarantee admission into a university. Course requirements may change each year. You are responsible and encouraged to work closely with your advisor. Some courses are offered night/online only every other year. For more information, contact the Office of Advising Services at (305) 809-3196.
Required Courses – 12 total credit hours
- FOS 2201 Food Service Sanitation and Safety (3)
- FSS 2251 Food & Beverage Management (3)
- FSS 1203C Quantity Food Production I (3)
- FSS 1240C Classical Cuisine (3)