The Culinary Arts Certificate Program is designed to prepare students for immediate placement in the field of Culinary Arts.  The coursework reflects real world techniques and ideas along with providing the students with tools and knowledge to be successful in the field.  The basics of cooking are covered in addition to general management skills.  This program transitions seamlessly to the Culinary Arts AAS Program.

Culinary Arts Certificate Program Outcomes:

1. Demonstrate proper kitchen equipment operation and maintenance skills
2. Evaluate production techniques as outlined by the American Culinary Federation
3. Evaluate costing methods for maximum profitability
4. Create a menu with the appropriate aesthetic plate presentation
5. Prepare menu items in a restaurant industry setting
6. Perform decision making and leadership skills to function effectively in the hospitality industry

Research additional employment information by viewing this program’s gainful employment page.