Additional information available on the Culinary Arts Department website.
Students will be required to have completed, or demonstrated proficiency equivalent to the completion of CCR 092 , MAT 050 , CUA 100 , CUA 101 , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
This program is designed for students who seek employment as a journeyman cook, station cook, or entry level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program.
Program Learning Outcomes
Upon completion of the Culinary Arts certificate program, students should be able to:
- Create menus for different styles of food service establishments
- Prepare and produce the five mother sauces and derivates
- Prepare center of the plate entrees using common cooking methods
- Plan and prepare food display items for buffets and banquets
- Apply food safety and sanitation standards to prevent foodborne illness