Culinary Arts Certificate

Program Requirements - Culinary Arts

The Culinary Arts Certificate provides the student with specific training required to enter the foodservice industry in supporting roles. Students will learn the fundamental usage of kitchen equipment, tools, and basic cooking and baking. Students will be provided with theoretical knowledge and practical application that provide critical competencies to meet current industry demands. Graduates should qualify for entry-level positions such as prep cook, pantry cook, and kitchen assistance.

Program Outcomes:

Upon successful completion of the Culinary Arts certificate, the graduate should be able to:

• Demonstrate professional conduct and interpersonal communication skills with the public, vendors, and other culinary professionals.
• Apply principles and demonstrate proper food safety and sanitation procedures as well as personal hygiene by obtaining ServSafe Certification from National Restaurant Association.
• Understand foodservice equipment and technology effectively.
• Understand principles of cookery with emphasis on recipe conversion, measurements, terminology, classical knife cuts, food/equipment handling, soups, sauces and related topics.
• Apply dining room professionalism for guest relations and service.