Culinary Arts, Certificate of Competency

The Culinary Arts, Certificate of Competency prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook. The certificate includes courses providing skill development in kitchen lab courses, and is designed for a student who, either wants to enter the field of Culinary Arts.

Program Outcomes

Upon successful completion of this certificate, students should be able to:

  • Demonstrate knowledge and use of foodservice and culinary terminology
  • Exhibit the ability to identify various food products and their common uses
  • Demonstrate various cooking methods and appropriate presentation techniques
  • Properly use and care for professional foodservice equipment and culinary tools
  • Produce foods that meet employers' standards and satisfy consumer demands
  • Exhibit ability to produce various ethnic and regional cuisines
  • Apply principles of good nutrition in producing foods that meet consumer demands
  • Demonstrate knowledge of safe food handling practices; receive food handlers' sanitation certification
  • Seek successful employment in a wide variety of commercial and non-commercial foodservice operations

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Required CoursesCredits
CUL 115 - Professional Cooking I3
CUL 150 - Baking and Pastry Foundations I3
CUL 151 - Baking and Pastry Foundations II3
CUL 210 - Foodservice Purchasing3
CUL 215 - Menu Planning and Cost Control3
CUL 220 - Nutrition and the Hospitality Industry3
CUL 230 - Professional Cooking II3
CUL 231 - Garde Manger3
CUL 232 - International Cuisine3

Total Credits: 27