This in-depth, hands-on training program prepares students for a professional culinary career. Our certificate program is accredited by the American Culinary Federation Educational Institute, a national organization of professional chefs. Our graduates enter the culinary field and many have progressed to the position of executive chef.

Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes.

课程学习成果

✔ discuss the criteria for excellence in purchasing food, preparing food, and presenting food for service.

✔ demonstrate teamwork in planning, purchasing, preparing and presenting food for service.

✔ demonstrate and describe the differences in producing foods for large events vs. a la carte dining.

✔ demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products.

✔ demonstrate current food service sanitation procedures.

✔ serve food according to professional industry standards.

✔ calculate costs and apply procedures in order to run a cost effective food service establishment.

✔ create menus that incorporate menu planning principles that maximize sales and profits.