Culinary Arts

Culinary Arts



The Culinary Certificate is a hands-on focused award that builds on the culinary fundamentals skills learned in 1st semester. Giving students an opportunity to apply those basic skills, in the campus restaurant where students have an opportunity to plan, organize, prepare and serve their menus to the public. Prerequisite: Completion of the Culinary Assistant Certificate or completion of the 1st semester of the Culinary Arts A.A.S. degree or Diploma.

Program Title:
Culinary Arts

Award Type:
Advanced Technical Certificate

Credits: Total Advanced Technical Certificate Credits 16
Award Outcomes:
  • Prepare high quality food in a cost effective manner
  • Execute a variety of menus
  • Demonstrate the ability to plan a variety of menus
  • Apply mathematical skills essential to the food service industry
  • Create a professional career plan
  • Perform the duties of operational personnel in food service industry

Career Opportunities:
Career opportunities exist in a variety of food service operations such as health care and family style restaurants. Depending on your skill level and knowledge, you may seek employment as a line cook, cooks’ helper, baker and/or pastry chefs’ assistant, pantry worker, and fry or vegetable cook. Completion of this certificate will provide you with a solid, although limited, foundation on which to build your culinary career.

Choose Total Advanced Technical Certificate Credits 16 credits from the following areas:
Technical Studies Required: 16 Credits
CULA1525 Dining Room Service 4
CULA1530 Advanced Baking and Pastry 4
CULA1535 Advanced Garde Manger and Entremétier 4
CULA1540 Advanced Food Preparation 4
Technical Studies Electives: 0 Credits
General Education Required: 0 Credits
General Education Electives: 0 Credits