Culinary Arts Certificate
(CUA) Program Description The Certificate in Culinary Arts prepares students for employment in a variety of commercial cooking enterprises. The principle focus will be classical French cooking techniques, menu planning and pricing, and how to cook for the customer’s diet and allergens. Basic and artisan breads, pies, cake baking and decorating, mousses and platted desserts will be covered. There will be major emphases placed on knowing the equipment used, weights and measures and how to convert them, being able to read a recipe, sanitation, and kitchen safety.