DEVELOP YOUR CREATIVITY IN BAKING AND PASTRY ARTS

The Advanced Culinary Arts Professional Diploma program seeks to provide students with the culinary skills required for entry-level cooking positions within the foodservice industry. The program includes sauces and entrées; vegetables and specialties; and baking and pastry arts; in addition to culinary theory and hospitality management.

THE KEY AREAS OF FOCUS:

• CUSTOMER SERVICE
• ABILITY TO LEARN
• EFFICIENCY
• FOLLOWING DIRECTIONS
• SAFETY
• ORIENTATION
• WORK ETHIC
• SANITATION
• COMMUNICATION
• FLEXIBILITY
• RELIABILITY
• SENSE OF URGENCY
• PRIORITIZATION
• STAMINA

CORE REQUIREMENTS

COMPLETE THE FOLLOWING CORE REQUIREMENTS FOR THE ADVANCED CULINARY ARTS PROFESSIONAL DIPLOMA


CUL111	CULINARY THEORY	CUL162	PASTRY ARTS
CUL121	KITCHEN FUNDAMENTALS	CUL170	ADVANCED CULINARY THEORY
CUL140	INTRODUCTION TO COOKING	CUL210	NUTRITION & MENU PLANNING
CUL142	GARDE MANAGER	CUL215	DINING ROOM SERVICE
CUL150	SAUCES, SOUPS, & STOCKS	CUL271	CULINARY SKILLS EXTERNSHIP 1
CUL152	ENTREE PRODUCTION	HOS270	HOSPITALITY SUPERVISION
CUL160	FUNDAMENTALS OF BAKING

ELECTIVES

STRATFORD OFFERS FOLLOWING ELECTIVES:


BUS100	INTRODUCTION TO BUSINESS	HOS293	TOPICS IN HOSPITALITY 3
BUS112	PRINCIPLES OF ACCOUNTING 1	HOS294	TOPICS IN HOSPITALITY 4
HOS291	TOPICS IN HOSPITALITY 1	CUL	COURSES APPROVED BY THE ADVISOR
HOS292	TOPICS IN HOSPITALITY 2