Culinary Arts Certificate of Achievement

The Culinary Arts Certificate of Achievement is designed to train individuals in all aspects of the culinary arts field. Successful students will be prepared to work as cooks in a wide range of food service settings, such as restaurants, hotels, catering operations, and institutional kitchens. Students are instructed in the preparation of stocks, soups, sauces, side dishes, garde manger, entrees, and desserts. While working in the “Student Chef” restaurant, students rotate through kitchen and dining room stations to gain the proficiency required to perform at a professional level in a commercial kitchen.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

1. Demonstrate effective cost control and recipe conversions in a modern food service establishment.
2. Demonstrate proper and safe food handling skills as outlined by the National Restaurant Associations serv-safe program.
3. Demonstrate food delivery techniques including buffets, catered and plated food functions.
4. Demonstrate the knowledge and skill necessary to function at the level of prep cook or bakers assistant in a modern food service establishment.
5. Demonstrate the preparation of a variety of hot foods, cold foods and bakery items using standardized recipes.
6. Identify different elements of the hospitality industry and skills needed to gain employment.