Culinary Skills Certificate

The Culinary Skills Certificate is designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed. Students will complete a 240-hour practicum (internship) experience. Students will earn several industry certifications such as Serv Safe Food Manager^® and Certified Guest Service Professional^®, among others.

Program accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies.

Success in the program is defined by your ability to apply what you’ve learned in real-world scenarios. This program ensures that every student achieves the following core competencies:

• Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
• Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
• Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
• Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
• Demonstrate food production and customer service skills in both kitchen and dining room.

Success starts with a solid plan. Your program's course sequence is designed to build your skills step-by-step. By following this plan, you ensure you're meeting all program requirements and staying on track.

 
 Program Pathway