2020-2021 General Catalog 
    
    Nov 28, 2021  
2020-2021 General Catalog [ARCHIVED CATALOG]


Culinary Arts Fundamental Culinary Skills Certificate, CIP Code 120503



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Students may elect to complete semesters 1 and 2 of culinary coursework and receive a Certificate of Proficiency in Culinary Arts. Successful graduates will be trained in all the necessary skills required to enter the workforce at an entry-level food preparation position, needing management supervision and training. Emphasis is on food safety and sanitation, proper mise en place, knife skills, nutrition, kitchen communication, and basic cooking and baking techniques.

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.

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