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