{"@id":"https://credentialengineregistry.org/resources/ce-db082f1d-adfa-406e-ae22-e2633a811ea2","@type":"ceterms:Diploma","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-db082f1d-adfa-406e-ae22-e2633a811ea2","ceterms:name":{"en-US":"Culinary Arts Diploma"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-7f04062a-94c4-446e-ab06-94547a8743d9"],"ceterms:offeredBy":["https://credentialengineregistry.org/resources/ce-7f04062a-94c4-446e-ab06-94547a8743d9"],"ceterms:inLanguage":["en"],"ceterms:availableAt":[{"@type":"ceterms:Place","ceterms:name":{"en-US":"Eastern Iowa Community Colleges"},"ceterms:latitude":41.5221486,"ceterms:longitude":-90.57443909999999,"ceterms:postalCode":"52801","ceterms:addressRegion":{"en-US":"Iowa"},"ceterms:streetAddress":{"en-US":"101 West Third Street"},"ceterms:addressCountry":{"en-US":"United States"},"ceterms:addressLocality":{"en-US":"Davenport"}}],"ceterms:description":{"en-US":"Apprenticeship is the classic training method of chefs and cooks, and still used almost exclusively in Europe."},"ceterms:accreditedBy":["https://credentialengineregistry.org/resources/ce-20b0d337-c2de-43b5-a994-d3f4bfc70b78"],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","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."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Chefs"}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:targetNodeName":{"en-US":"Head Cooks"}}],"ceterms:subjectWebpage":"https://www.eicc.edu/future-students/our-programs/culinary/culinary-arts.pdf","ceterms:audienceLevelType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://credreg.net/ctdl/terms/AudienceLevel","ceterms:targetNode":"audLevel:PostSecondaryLevel","ceterms:frameworkName":{"en-US":"Audience Level"},"ceterms:targetNodeName":{"en-US":"Post-Secondary Level"},"ceterms:targetNodeDescription":{"en-US":"Intended for those who have completed secondary level school programs or equivalent."}}],"ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:maximumDuration":"P2Y","ceterms:minimumDuration":"P1Y"}],"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=56","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."}}]}