The Certificate of Achievement in Culinary Arts prepares students for entry-level positions as a culinarian, baker, or food service manager trainee. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment use, maintain varied records, and coordinate data with accountants and others in the organization.

To complete the Certificate of Achievement, students must also meet requirements in scholarship and residency. Refer to Education Pathways - Earn a Certificate of Achievement section in this catalog for specific information.

Upon successful completion of this program, students will be able to: 

• Demonstrate basic knowledge of cooking techniques and procedures.
• Apply Local and Federal laws and regulations relating to safety and sanitation in a kitchen/classroom environment.
• Obtain ServSafe certification from the National Restaurant Association.
• Identify and properly use food service tools, equipment, and basic key food ingredients in a production kitchen.
• Demonstrate a variety of types of Food service.
• Apply the fundamentals of baking science to the preparation of a variety of products.
• Exhibit a basic understanding of nutrition and the relationship between nutrition and food preparation.
• Demonstrate critical thinking skills needed to assess and correct problems within food preparation, production, presentation and service.