Culinary Arts, Certificate

The Culinary Arts Certificate program is an intensive one-year certificate program that prepares students for food service positions in the hospitality field.

A mix of class and lab study, students leave the program with a solid understanding of food preparation and service, cultural and culinary trends, menu preparation, equipment usage, safety and sanitation procedures, and customer service and leadership skills.

Students in the program will learn the use and care of commercial kitchen equipment, high standards of sanitation and food safety, proficiency in techniques of baking and pastry, and skills in knife, tool, and equipment handling. They must apply the principles of food preparation to produce a variety of food products.

Upon completion of this program, graduates will be able to:

• Demonstrate proficiency in basic industry terminology.
• Practice standards in behavior, grooming, dress, and safety that reflect the mature work attitude expected of an industry professional.
• Maintain high standards of sanitation and food safety as established by the ServSafe® program.
• Develop skills in knife, tool, and equipment handling and care, apply principles of food preparation to produce a variety of food products.
• Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
• Demonstrate the ability to convert, weigh and measure recipes.
• Describe the characteristics, functions, and food sources of the major nutrients and maximize nutrient retention in menu planning, food preparation, and storage.
• Develop skills in the fabrication, portioning, and yield costing of protein products.
• Demonstrate proficiency in techniques for preparation and presentation of baking and pastry.
• Demonstrate quality customer service, including supervisory management, dining room service, guest service, working with others, and multi-tasking.
• Apply the principles of menu planning, development, and execution.
• Communicate clearly and professionally, both verbally and in writing.
• Demonstrate creativity and problem-solving skills based on operational theory and procedures.
• Demonstrate an understanding of organizational structures within hospitality and food service establishments.