Professional Culinarian/Cook Certificate
Area of Study: Hospitality Management
Degree/Certificate: Certificate of Proficiency
Contact the Financial Aid Office regarding certificate eligibility.
The Culinary Arts Professional Culinarian/Cook Certificate program provides the basic skills and practice needed to start a career as a professional culinarian and includes business management skills needed for supervisory roles. The 32-credit program features introductory content on management/supervision, cost control and purchasing.
Our programs provide high quality curriculum, small class size, and individual attention by Chef Instructors and experienced faculty. This 9 month program is designed to assist the student to move quickly through the basics of culinary and into the work place. Credits earned for this certificate may apply directly towards the Associate of Applied Business Degree in Hospitality Management with a concentration in Culinary Arts.
Primary components of the certificate program are:
- Culinary Concentrations: hands on food preparation, emphasis on basic knife skills, the fundamentals of cooking technique, baking, and contemporary cuisine
- Personal Development: appropriate and effective communication skills with emphasis on multitasking and managing stress levels within a diverse hospitality environment.
- Academic Development: prepares the student for problem solving, decision making, teamwork, and cultural awareness