Learn what to expect for the Culinary Certificate I & II courses.
In addition to our Associate in Applied Science in Culinary Arts, we are now offering two stackable culinary certificates for students sponsored by employers in need of skilled culinary staff. The fast-track culinary certificates are aimed at incumbent employees, those sponsored by employers and even people just looking for a general culinary education.
Each certificate requires students to be on campus for two weeks of intense coursework—dubbed culinary boot camp—with the remaining classes being offered online. Each also requires a paid internship. Credit hours earned from a technical certificate transfer to the AAS in Culinary Arts program.
Culinary Certificate I (15 credit hours)
The Culinary Certificate I is intended to give employers the assurance that those completing the coursework have the skills and knowledge necessary to enter the workforce successfully as a food service worker. It includes courses such as Skill Development I & II, Food Safety and Culinary Theory.
Culinary Certificate II (16 credit hours)
The Culinary Certificate II is intended to give employees completing the technical certificate I additional technical skills and applied knowledge that may be required by employers for further advancement in the food service industry. It includes courses such as Garde Manger, Controlling Foodservice Costs, Bread & Pastry Production and Hospitality Human Resources Management.