Cochise College

CATALOG 2014-15

Sous Chef Apprentice - Certificate (Major Code - SCCA)

The Sous Chef Apprentice Certificate provides training in all areas of professional cooking including food and beverage control, restaurant sanitation, meat cutting, gourmet preparations, baking, and garde manger. It also provides field experience in restaurant and dining-service operations.

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CORE CURRICULUM

40-43 CREDITS

Nutrition in Food Service

CUL 105

3

Restaurant Sanitation

CUL 107

3

Food Service Purchasing and Control

CUL 204

3

Cooking Essentials

CUL 215

3

Saucier

CUL 217

3

Breads and Baking Theory

CUL 220

3

Pastry Basics

CUL 221

3

Field Experience in Culinary Arts

CUL 224

1-4

Garde Manger I

CUL 225

3

Garde Manger II

CUL 226

3

Dining Service Management

CUL 242

3

International Cuisine

CUL 275

3

Advanced Techniques in Gourmet Food Preparation I

CUL 280

3

Advanced Techniques in Gourmet Food Preparation II

CUL 281

3

TOTAL CERTIFICATE REQUIREMENTS

40-43 CREDITS