Culinary Arts Certificate

Culinary Arts Certificate

Career Description

The Culinary Arts program prepares individuals for exciting careers in many culinary environments. The Culinary Arts certificate prepares individuals for careers in the restaurant, resort, hotel, casino, and institutional food service industries. Graduates of this program are prepared to work as chefs, line cooks, prep cooks, restaurant cooks, institutional/cafeteria cooks, station chefs, caterers, production developers, and various restaurant and hospitality management positions.

Program Information

The Culinary Arts program prepares individuals for exciting careers in many culinary environments. Students learn all aspects needed to be successful in the industry, from food safety and sanitation to cooking techniques, flavors, and presentation. Students completing the program will earn the ServSafe Food Manager certificate. Students must be enrolled full-time each semester.

Program Outcomes:

Graduates will be able to:

  • Identify safety and sanitation methods and pass the Serv-Safe Certification;
  • Identify and label culinary equipment;
  • Analyze menus to determine ordering needs, food costs, and menu pricing;
  • Determine and successfully use appropriate food preparation techniques for a given menu;
  • Apply mathematical concepts to recipe conversion, inventory, ordering, costing, and pricing;
  • Demonstrate effective customer service, oral and written communication skills with the kitchen team; and
  • Apply culinary knowledge in a real-life situation and make knowledgeable decisions while on internship.

Employment Statistics

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Program Course Requirements

CULA 1101 Culinary Techniques and Terminology, 1 cr
CULA 1104 Applied Food Safety and Sanitation, 2 cr
CULA 1107 Culinary Math and Spreadsheet Analysis, 1 cr
CULA 1109* Sustainability in Food Service, 2 cr
CULA 1110 Food Production Lab I, 3 cr
CULA 1113* Food Production Lab II, 3 cr
CULA 1116* Food Production Lab III, 3 cr
CULA 1119 Garde and International Flavors, 2 cr
CULA 1122 Food Identification and Purchasing, 1 cr
CULA 1125* Introduction to Baking and Pastry Techniques, 2 cr
CULA 1126* Barbeque/Grilling and Smoking Meat 2 cr
CULA 1128 Internship I, 4 cr
CULA 1131* Internship II, 4 cr

Total 30 Credits


Program Instructors

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