| 880 hours, 30 credits, 2 terms, 8 months|
Maximum class size: 15
The Culinary Assistant diploma program provides instruction in entry-level skills essential in kitchen maintenance, sanitation, production and safety necessary for employment in food service operations.
General Entrance Requirements
Students must be able to follow instructions and meet the health standards mandated by local and state government and must be free of any food allergies that would prevent working in the food service industry.
Instructional equipment includes, but is not limited to, flat-top range, deep fryer, convection oven, steamjacketed kettle and various audio/visual equipment.
Graduates are qualified for entry-level culinary positions such as Food Service Worker, Food Service Assistant, Food Server, Server, Banquet Server, Cafeteria Worker, Sandwich Artist, Snack Bar Attendant, Deli Clerk, Deli Worker, Prep Cook, Dietary Assistant, Kitchen Helper, Dishwasher, Dish Machine Operator, and Kitchen Steward with schools, hospitals, restaurants, fast-food outlets, caterers, and other retail food service operations.