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, Program Coordinator and Instructor in Culinary Arts; and Patrick Ramsey, American Culinary Institute - Certified Executive Chef.