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The Culinary Arts Certificate program is designed to prepare graduates to enter the food service industry in an entry level cook or food service position.

The certificate program includes laboratory courses in dining room service, baking, classical and American regional cookery and restaurant operations.

The curriculum also includes lecture courses in hospitality management, nutrition, food purchasing, and sanitation.

The certificate program requires approximately 30 hours of class time per week.

View the course sequence sheet for the Culinary Arts Certificate.

This program is accredited by the American Culinary Federation Educational Foundation as an exemplary program.

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Please note:  Courses in the Culinary Arts certificate program may require class field trips and or travel to internship sites. Students are responsible for their own transportation and any cost associated with travel to the field trip sites and/or internship sites.