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 to 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 beverage management are emphasized. The Culinary Arts Fundamental Culinary Skills Certificate is a prerequisite for enrollment in the Culinary Arts Advanced Culinary and Baking Skills Certificate.  Exceptions are only made with the consent of the program coordinator. 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.