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Culinary Arts and Occupations

Technical Diploma in Culinary Arts and Occupations

This program prepares students to work in service, production, fast foods, and baking areas of the food service industry. Program content includes American Culinary Federation information. Students will be provided with safe and efficient work practices, basic occupational skills, employability skills, and strong work ethics.

Program of Study (Curriculum Outline)
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To receive this diploma, the student must:

This program has three exit points where the student may obtain a Technical Competency in the Area of Entry Level Prep Cook III, a Certificate of Technical Studies in Production Cook, and a Certificate of Technical Studies in Entry Level Line Cook. See the student's catalog of entry for more information.

For more information contact the Division of Technical Education at (225) 359-9201.


 
The BRCC Diploma in Culinary Arts is accredited by the American Culinary Federation, Inc.  (ACF).  ACF is  a professional organization for chefs and cooks organized to promote the professional image of American chefs worldwide through education of culinarians at all levels.
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