Culinary Arts Basic Skills Certificate

Additional information available on the Culinary Arts Department website.

Students will be required to have completed, or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 , CUA 1001  and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

This certificate is designed for students seeking basic skills to enter the food services field. Students will learn national sanitation standards, management skills, and introduction to baking and cooking skills. Students will obtain the knowledge to work as a station cook with a food service establishment upon completion of this program. Examinations will be given throughout the program.

Program Learning Outcomes

Upon completion of the Culinary Arts Basic Skills certificate program, students should be able to:

• Identify and operate common tools and equipment used in a commercial kitchen
• Produce a variety of items using common cooking techniques
• Apply food safety and sanitation standards to prevent foodborne illness