Culinary Arts Certificate
The Culinary Arts Certificate Program trains students for entry-level positions in the food service industry as station cooks, short order cooks, breakfast cooks, and pantry personnel. The program includes a 600-hour externship during which students receive on-site training in fine restaurants and hotels.
Courses
- CAI114 — Tableservice I
- CAI115 — Food Sanitation & Culinary Pri
- CAI117 — Production Kitchen Skills I
- CAI118 — Pantry and Breakfast Cookery
- CAI119 — Bakeshop I
- CAI121 — Product Id & Purchasing
- CAI125 — Externship I
- CAI127 — Production Kitchen Skills II
- CAI128 — Introduction to Garde Manger
- CAI129 — Bakeshop II
- CAI223 — Food, Bev & Labor Cost Control
- CSC100 — Intro to Computers & Computing
- ENG101 — College Composition I