The Personal Chef Certificate program is designed to prepare graduates to begin their own business as a personal chef. The certificate program includes laboratory courses in dining room service, baking and pastry, catering and banquet organization, classical and American regional cookery, and restaurant operations. The curriculum also includes lecture courses in menu planning/nutrition, sanitation, wine, and personal chef business development. New students may enter the program in either September or January of any year.
The course sequencing is presented as a guide only. Courses may be taken in any order, as long as all requirements (including prerequisites) are met. Throughout the Personal Chef program, classes are usually offered starting in the early morning and continuing through late afternoon. Additionally, during the second half of the program there is one class that is required starting in the early afternoon and continuing late into evening. All culinary arts classes designated with CA are offered in blocks of seven weeks. Any class having 5 credits and 12.5 contact hours is a laboratory course that meets five hours per day, five days per week. Therefore two culinary lab classes can be taken in each semester.
The program is designed to be a “Certificate of Completion” granting program. Graduates will be prepared to enter the workforce without the need for additional formal education.
GRCC offers two associate degree granting programs in Culinary Arts and Culinary Management. Graduates from the GRCC Baking & Pastry Arts program may articulate with either of these two programs.