Accelerated Culinary Programs

Curriculum

• Mix of laboratory and academic courses
• Terms I and II: Fundamentals and principles courses, along with related professional studies
• Term III: Advanced techniques courses along with related professional studies
• Term IV: Apply your skills and gain on-the-job training in an internship

To qualify, you must have earned a bachelor’s degree from an accredited institution.

Qualified applicants will receive transfer credit for general studies. You’ll have the opportunity to request evaluation of transfer credit for certain related professional studies and, because of academic and/or work experience, a challenge exam for Introduction to Menu Planning and Cost Control. (Requests must be made prior to, or during, registration.)

You must present an active National Restaurant Association (NRA) ServSafe®, Thomson Prometric or the National Registry of Food Safety Professionals sanitation certificate in order to be exempt from the sanitation course.