The Culinary Arts and Hospitality Basics Certificate Program is designed to prepare students for immediate entry level placement in the field of Culinary Arts and Hospitality.   

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 into the Hospitality and Tourism Management AAS program. 

Note: Some courses may be offered as concurrent enrollment.  No more than 15 credits may be awarded as concurrent enrollment.

Program Outcomes:

1. Demonstrate proper kitchen equipment operation and maintenance skills 

2. Evaluate production techniques  

3. Evaluate costing methods for maximum profitability 

4. Create a menu with the appropriate aesthetic plate presentation 

5. Prepare menu items 

6. Perform decision making and leadership skills to perform in a high-performance hospitality/tourism team. 

7. Create processes to deliver high quality customer service and profitable guest cycle 

Required Course of Study: