{"@id":"https://credentialengineregistry.org/resources/ce-0c67914f-59a1-4bae-b252-f305150f1aff","@type":"ceterms:Certificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-0c67914f-59a1-4bae-b252-f305150f1aff","ceterms:name":{"en-US":"Certificate of Achievement in Culinary Arts"},"ceterms:keyword":{"en-US":["Culinary Arts"]},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-8128cb70-2fa5-4219-9070-468e28c76e22"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-8128cb70-2fa5-4219-9070-468e28c76e22"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The program is designed to train and prepare students for careers in all aspects of the culinary arts and hospitality fields. The design of the program is balanced between developing the culinary tactile skills of food preparation and the management qualities necessary for career growth. Successful students will be prepared to work as prep cooks, line cooks, sous chefs, and kitchen managers, restaurant managers in a wide range of food service settings, such as restaurants, hotels, catering operations, and institutional kitchens. The program will focus on cooking skills development, problem solving, supervision, kitchen management skills and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to restaurant operations.\n\nPlease see the college Catalog for the most up-to-date description."},"ceterms:accreditedBy":["_:522a8c51-6627-464b-ab67-b90d35aee681"],"ceterms:dateEffective":"1901-01-01","ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.bls.gov/soc/","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1011.00","ceterms:codedNotation":"35-1011.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Chefs and Head Cooks"},"ceterms:targetNodeDescription":{"en-US":"Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts."}}],"ceterms:subjectWebpage":"https://la-mission.programmapper.ws/academics","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P20M"}],"ceterms:availabilityListing":["https://www.lamission.edu/Maps/Main-Campus-East-Campus.aspx"],"ceterms:credentialStatusType":{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/CredentialStatus","ceterms:targetNode":"credentialStat:Active","ceterms:frameworkName":{"en-US":"Credential Status"},"ceterms:targetNodeName":{"en-US":"Active"},"ceterms:targetNodeDescription":{"en-US":"Awards of the credential are ongoing."}},"ceterms:instructionalProgramType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://nces.ed.gov/ipeds/cipcode/Default.aspx?y=55","ceterms:targetNode":"https://nces.ed.gov/ipeds/cipcode/cipdetail.aspx?y=56\u0026cip=12.0503","ceterms:codedNotation":"12.0503","ceterms:frameworkName":{"en-US":"Classification of Instructional Programs"},"ceterms:targetNodeName":{"en-US":"Culinary Arts/Chef Training"},"ceterms:targetNodeDescription":{"en-US":"A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments.  Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques."}}]}