Culinary Arts

Overview

The Culinary Arts Certificate is designed to equip students with the skills needed to fulfill the professional expectations of the food service industry, including teamwork, communication, vocabulary, and tools and equipment. This program focuses on intermediate and advanced cooking techniques, including classical food preparation, international flavors, and commercial baking and dessert preparation. Courses also cover inventory control, cost analysis, dining room operations, and customer relation skills.

Learning Outcomes
Students who successfully complete this program will be able to do the following:

• Apply professional principles of sanitation, safety, and food handling practices, and be able to practice them in food service operations.

• Model standards of behavior, grooming, and dress that reflect the mature work attitude expected of industry professionals, and practice personal hygiene habits that protect the health of the customer.

• Apply professional skills in knife and tool handling, and proper use of baking and pastry equipment.

• Create a variety of food products by applying professional skills in cooking techniques, standard measurements, and ingredient functions.

• Calculate mathematical equations related to foodservice operations.

• Utilize integrated skills to manage inventory control measures and dining room operations, including professional communication skills and guest service etiquette.

Culinary Baking & Pastry

The Culinary Baking and Pastry Certificate is designed to equip students with core classic pastry techniques for entry-level positions in diverse food service operations, including bakeries and pastry shops. The program includes food service sanitation, professional baking kitchen equipment usage, and preparation of professional pastries, bread, desserts, and confections.

Learning Outcomes
Students who successfully complete this program will be able to do the following:

• Apply and practice basic principles of sanitation, safety, and food handling practices in a bakery/food service operation.

• Model standards of behavior, grooming, and dress that reflect the mature attitude expected of industry professionals and reinforce personal hygiene habits that protect the health of the customer.

• Develop skills in knife, tool, equipment handling, and proper use and care for equipment normally found in the bakeshop or baking area.

• Create a variety of baked products by applying the fundamentals of baking science, proper measurement techniques, and bake shop math.

• Produce complex pastries, confections, and dessert products using advanced decorating techniques.

Culinary Fundamentals

The Culinary Fundamentals Certificate is designed to equip students with the basic skills needed for entry-level positions in foodservice operations. The program includes food service sanitation, professional kitchen equipment usage, standard kitchen measurements, knife cuts, and professional cooking techniques.

Learning Outcomes
Students who successfully complete this program will be able to do the following:

• Apply and practice basic principles of sanitation, safety, and food handling practices in food service operations.

• Model standards of behavior, grooming, and dress that reflect the mature attitude expected of industry professionals and reinforce personal hygiene habits that protect the health of the customer.

• Develop skills in knife, tool, and equipment handling and apply principles of food preparation to produce a variety of food products.

• Develop skills in cooking techniques, including standard measurements, to produce a variety of food products.

• Perform mathematical computations related to food service operations.

Culinary Skills

The Culinary Skills Certificate is designed to train students for entry level positions in diverse food service operations and bakeshops. The program provides training in food service sanitation, standard kitchen and bakeshop measurements, knife cuts, and professional cooking and baking techniques including breakfast and cold foods, stocks, sauces, and proper sautéing of meat, fish and poultry.

Learning Outcomes
Students who successfully complete this program will be able to do the following:

• Apply basic principles of sanitation, safety, and food handling practices, and practice them in food service operations.

• Model standards of behavior, grooming, and dress that reflect the mature attitude expected of industry professionals and reinforce personal hygiene habits that protect the health of the customer.

• Develop skills in knife, tool, and equipment handling and apply principles of food preparation to a variety of food products.

• Develop skills in cooking techniques, including standard measurements, to produce a variety of food products.

• Utilize baking and pastry equipment and ingredient functions.

• Apply the fundamentals of proper measurement techniques, bakeshop math, and baking science to the preparation of a variety of products.

• Perform mathematical computations related to food service operations.

Admissions Requirements

There are no special admissions requirements for this program.

Degree Maps

Certificates

• Culinary Arts - Certificate - Less Than 1 Year (Catalog)
• Culinary Baking & Pastry - Certificate - less Than 1 Year (Catalog)
• Culinary Fundamentals - Certificate - Less Than 1 Year (Catalog)
• Culinary Skills - Certificate - Less Than 1 Year (Catalog)