Commercial Cooking Plus Externship
Professional Culinary Academy
This program emphasizes “learning by doing” with special attention given to the practical side of commercial food preparation. Graduates prepare for careers in restaurants, corporate and other food service departments. Entry-level positions include sous chef, garde manger, pantry person, short-order or line cook, among others.
Skills developed through this program
No specific skills listed.
Occupations this program prepares you for
No related occupations listed.
Credentials this program stacks toward
No program pathways.
Detailed information about this program
No detailed information available.
What you need to earn this credential
No requirements listed.
Eligible funding programs
No funding information available.
Scholarships
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