{"@id":"https://credentialengineregistry.org/resources/ce-e6bf3204-9a8f-4b80-b574-73442a851dc8","@type":"ceterms:AcademicCertificate","@context":"https://credreg.net/ctdl/schema/context/json","ceterms:ctid":"ce-e6bf3204-9a8f-4b80-b574-73442a851dc8","ceterms:name":{"en-US":"Culinary Arts Catering Cert"},"ceterms:ownedBy":["https://credentialengineregistry.org/resources/ce-4d6833c7-9c78-4ba8-aafa-786e301528c7"],"ceterms:inLanguage":["en"],"ceterms:description":{"en-US":"The Culinary Arts Catering certificate is designed to lead directly to employment as it provides students with instruction in food preparation, catering principles, management skills, and service in the classroom and in on-campus labs. Students gain supervised industry experience at multiple off campus commercial food and beverage operations that are open to the public that involve both production and service rotations. The Culinary Arts certificate is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF). Graduates with an ACF membership are awarded Certified Culinarian (C.C.). All classes are available during the daytime. Some evening classes are available on a rotating basis.\n \n The Culinary Arts Catering certificate is designed to lead directly to employment as it provides students with instruction in food preparation, catering principles, management skills, and service in the classroom and in on-campus labs. Students gain supervised industry experience at multiple off campus commercial food and beverage operations that are open to the public that involve both production and service rotations. The Culinary Arts certificate is accredited by the Accrediting Commission of the American Culinary Federation Education Foundation (ACFEF). Graduates with an ACF membership are awarded Certified Culinarian (C.C.). All classes are available during the daytime. Some evening classes are available on a rotating basis.\n \n This curriculum is designed to prepare students to:\n \n \n \\tApply industry sanitation and safety procedures\n \\tDemonstrate foundational cooking techniques and knife skills\n \\tCompose a complete meal including culinary and bakery items using standardized recipes\n \\tExhibit management skills in professionalism, employee relations, food and beverage service, catering principles, menu design, food purchasing, and inventory\n \\tCreate working recipes based on developed flavor profiles, food costs, and nutritional values"},"ceterms:estimatedCost":[{"@type":"ceterms:CostProfile","ceterms:name":{"en-US":"Cost Profile"},"ceterms:costDetails":"https://www.hacc.edu/Admissions/TuitionandDueDates/total-cost-of-attendance.cfm","ceterms:description":{"en-US":"Cost for this program include tuition, fees, and books/supplies."}}],"ceterms:occupationType":[{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/11-9051.00","ceterms:codedNotation":"11-9051.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Food Service Managers"},"ceterms:targetNodeDescription":{"en-US":"Plan, direct, or coordinate activities of an organization or department that serves food and beverages."}},{"@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:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-1012.00","ceterms:codedNotation":"35-1012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"First-Line Supervisors of Food Preparation and Serving Workers"},"ceterms:targetNodeDescription":{"en-US":"Directly supervise and coordinate activities of workers engaged in preparing and serving food."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2012.00","ceterms:codedNotation":"35-2012.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Institution and Cafeteria"},"ceterms:targetNodeDescription":{"en-US":"Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2013.00","ceterms:codedNotation":"35-2013.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Private Household"},"ceterms:targetNodeDescription":{"en-US":"Prepare meals in private homes. Includes personal chefs."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2014.00","ceterms:codedNotation":"35-2014.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Restaurant"},"ceterms:targetNodeDescription":{"en-US":"Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu."}},{"@type":"ceterms:CredentialAlignmentObject","ceterms:framework":"https://www.onetcenter.org/taxonomy.html","ceterms:targetNode":"https://www.onetonline.org/link/summary/35-2015.00","ceterms:codedNotation":"35-2015.00","ceterms:frameworkName":{"en-US":"Standard Occupational Classification"},"ceterms:targetNodeName":{"en-US":"Cooks, Short Order"},"ceterms:targetNodeDescription":{"en-US":"Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables."}}],"ceterms:subjectWebpage":"https://www.hacc.edu/ProgramsandCourses/culinary-arts-catering-1261.cfm","ceterms:estimatedDuration":[{"@type":"ceterms:DurationProfile","ceterms:exactDuration":"P1Y"}],"ceterms:availabilityListing":["https://www.hacc.edu/ProgramsandCourses/index.cfm"],"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."}}]}