This certificate program prepares students for entry to mid-level employment in a variety of culinary venues.  It combines a foundation of culinary and management skills the industry demands.  The curriculum incorporates opportunities to learn and work in a student-operated restaurant.  Summer employment in culinary complements the learning experience.  These workplace opportunities provide the student with hands-on knowledge and the benefit of work experience.


Course Number Title Lecture Lab Credits
CULA146L Bakery Production 1 4 3
CULA151L Culinary Fundamentals 1 6 3
CULA152L Sanitation & Safety 3 0 3
CULA254L Classical Cuisine 1 6 3
CULA253L Introduction to Garde Manger 1 6 3
HOS113L Introduction to Worldwide Cuisine 1 6 3
CULA147L Hot and Cold Plated Desserts 1 4 3
CULA255L Italian Cuisine 1 6 3
CULA256L U.S. Regional & Fusion Cuisine 1 6 3
ESNT120L College Essentials 1 0 1
Total 12 44 28

Total Credits: 28

Culinary Arts candidates must:

  • have written and verbal command of the English language;
  • be capable of lifting or carrying at least twenty-five pounds;
  • comprehend new terminology;
  • understand the importance of personal hygiene, appearance, and etiquette for interaction with the public;
  • have the physical and mental ability to satisfy long hours, demands, and stress that the restaurant industry cultivates.

​Program Goals

Culinary Arts is a fast growing field with tremendous job potential.  Quality employees are always in high demand.  The Culinary Arts program provides opportunities for fulfilling jobs in all aspects of an exciting and growing industry. 

Program Outcomes

Students who successfully complete this program will be able to:

  • demonstrate basic knife skills as well as describe the French terminology of each knife cut;
  • prepare stocks, sauces, soups from fundamental ingredients following industry practice;
  • demonstrate using procedures and terminology in creating recipes from basic ingredients;
  • produce several regional ethnic dishes from within the United States and internationally;
  • demonstrate the use of the different pieces of equipment in the kitchen;
  • demonstrate different cooking techniques such as sautéing, roasting, grilling, boiling, steaming, braising;
  • be hired from entry-level to sous-chef positions in larger restaurants;
  • be able to manage a fully functioning kitchen as a culinary cook in smaller establishments;
  • establish cost and purchasing controls in food management;
  • apply hospitality laws to any kitchen/dining service venue.


degree and certificate programs to choose from​​

Program Contacts

Patrick Hall

Bill Walsh