Professional Cooking Certificate of Achievement

Code: COA.PROF.COOK

The Certificate of Achievement in Professional Cooking prepares the student to make high quality foods and baked products for various food service settings in restaurants, hotels, country clubs, retail markets, contract dining, tourism and other types of establishments.  Students and graduates are eligible for positions in the culinary and banquet departments of hotels, restaurants, food service companies and other related areas of the hospitality industry.

Program Learning Outcomes

• Demonstrate an understanding of the complexities of weighing and measuring accurately; in both metric and customary USA units.
• Earn TIPS Certification and ServSafe Certification for food handling and beverage service
• Prepare and present dishes that maintain nutritional variety, balance and product appeal to different clientele.
• Demonstrate the techniques for presentation and decoration of food and pastry platters and individual plates in a high-volume establishment
• Evaluate methods to maintain quality and cost effective measures.

Total Credit Hours: 18

Specific Program Notes

Students are encouraged to take their courses in semester sequence order.

Please note that required courses may have prerequisites. Click on each course to view details.

1. Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Accuplacer Test.
2. Those who completed this certificate in Continuing Education will receive credit for HRM-103 and HRM-110.
3. Students in this Certificate of Achievement program can apply all 18 credits if they wish to
   advance to a 30-credit Certificate and/or a 6O-credit AAS degree program at Bergen Community
   College.