Work-Based Learning

Students will integrate classroom learning with work-based learning experience in Cooperative Education (CAHM 199) at a supervised work site. Department Chair approval is required. Credits and grades are based on job-hours worked, work performance and completion of the learning objectives specified in the learning contract. Concurrent enrollment in a Cooperative Education Seminar or equivalent is required.

Associate in Technical Arts Degree (ATA Degree)

An Associate in Technical Arts degree (ATA) is awarded upon completion of a minimum of 90 credits of specified technical and related education coursework above 100 level with both an overall 2.0 grade point average and a 2.0 grade point average in the technical major.

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Program Certificates

Professional Cooking Certificate

A Certificate in Professional Cooking is awarded to those who complete a three-quarter sequence of 12 modules, plus the following courses: CAHM 123, 142, 143, 199; MATH 96 or 100; PE 200 or 205; ENGL 99 or 170; SOSC 113 and 125.

National Restaurant Association Management Professional Credential

Upon successful completion of CAHM 123, 210, 211, 212, the Sous Chef Written Exam, and documented 800 hours of work experience, a student is awarded the NRAEF ManageFirst Professional credential. An individual certificate is awarded after successful completion of each course listed.

Individual Technical Certificate

An Individual Technical Certificate may be developed in conjunction with other programs to meet marketable objectives and goals with Department Chair approval.

Micro-Certificates

These certificates focus on a specific skill within this program. A certificate is awarded to those students who complete a one-quarter block of classes plus 50 hours (1 credit) of Cooperative Education (CAHM 199) or CAHM 143. The choices are as follows:

Basic Bakery Competency
CAHM 160, 161, 162, 163, 164, 199 or CAHM 143.

Basic Restaurant Cooking Competency
CAHM 180, 181, 182, 183, 184, 199 or CAHM 143.