Students who have completed the Fundamental Culinary Skills Basic Certificate may elect to continue their training by completing semesters 3 and 4 of culinary coursework and receive the Culinary and Baking Skills Advanced Certificate in Culinary Arts. Successful graduates will be trained in all of the necessary skills required to enter the workforce at a semi experienced food handler position, needing minimal supervision and training. Emphasis is placed on advanced skills in cooking and baking, production cooking, and meat identifying and processing. Also, knowledge in world cuisines, purchasing in the food industry, and of beverage management are emphasized.

This is a TSI-waived certificate. Students declaring this major are not subject to the TSI requirements unless they enroll in a course outside the prescribed curriculum.

Program advisors are Natalie Osuna, Culinary Arts Program Developer, and Patrick Ramsey, Certified Executive Chef.