Professional Cook

Gain your diploma in as little as 9 months.

The Professional Cook Diploma program is a quick, straight line approach to an entry-level position in the culinary profession. It’s designed to give you a working knowledge in the procedures, ingredients, sanitation and safety in the kitchen, plus the dos and don’ts inherent in successfully functioning in a variety of kitchen environments.

Locations: Lexington Louisville

Program Information

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Hospitality Objectives 01

Objectives

You will learn basic culinary skills, the fundamentals of baking, nutrition, and especially food service sanitation to qualify for the necessary certification required by the industry.


Hospitality Finish 01

Program Highlights

  • Sullivan is one of the top 20 hospitality schools in the U.S.
  • Students from the Culinary Arts program are nationally known and recognized for winning medals at American culinary arts competitions
  • The faculty teaching in the Culinary Arts programs have credentials from the American Hotel and Lodging Association
  • Our small, focused classes will help you with your studies

FAQ's

Students interested in becoming a cook need good work ethic, must enjoy people and serving them, and of course, must have a passion for food and cooking.

Hospitality Courses 01

Courses

Length: 12 months, 9 months accelerated (day)
Time length for program completion will vary depending upon then umber of courses taken per term, developmental courses when required, transfer credit accepted, lack of continuous enrollment, etc.

Course
Title
Credit Hours
BFS 104
Basic Culinary Theory
4.00
BFS 106
Basic Culinary Skills Laboratory
6.00
BFS 214
Garde Manger Theory
4.00
BFS 216
Garde Manger Laboratory
6.00
CAM 134
Food Service Sanitation
4.00
CAM 174
Basic Nutrition
4.00
HRM 164
Hospitality Management and Supervision
4.00
PBA 124
Baking Science
4.00
PBA 126
Baking Fundamentals
6.00
ENG 101
Composition I
4.00
FYE 101
Information Literacy
4.00
MTH 115
Principles of Mathematics
4.00
Course:
BFS 104
Title:
Basic Culinary Theory
Credit Hours:
4.00
Course:
BFS 106
Title:
Basic Culinary Skills Laboratory
Credit Hours:
6.00
Course:
BFS 214
Title:
Garde Manger Theory
Credit Hours:
4.00
Course:
BFS 216
Title:
Garde Manger Laboratory
Credit Hours:
6.00
Course:
CAM 134
Title:
Food Service Sanitation
Credit Hours:
4.00
Course:
CAM 174
Title:
Basic Nutrition
Credit Hours:
4.00
Course:
HRM 164
Title:
Hospitality Management and Supervision
Credit Hours:
4.00
Course:
PBA 124
Title:
Baking Science
Credit Hours:
4.00
Course:
PBA 126
Title:
Baking Fundamentals
Credit Hours:
6.00
Course:
ENG 101
Title:
Composition I
Credit Hours:
4.00
Course:
FYE 101
Title:
Information Literacy
Credit Hours:
4.00
Course:
MTH 115
Title:
Principles of Mathematics
Credit Hours:
4.00
Total Credit Hours: 54.00