The Culinary Arts Technology concentration provides a solid foundation in the methods and science of cooking through exposure to classical, American and international cuisine as well as the art of baking and pastries. Special emphasis is placed on culinary tools, equipment, techniques and specialty ingredients. The heart of the Culinary Arts Technology program is hands-on lab instruction by a chef instructor in a commercial kitchen.
A one-year certificate in Culinary Arts/Food Preparation option may be awarded after successful completion of the courses listed in the certificate sequence. Students who complete the Hotel & Restaurant Management Technology program are eligible to obtain ManageFirst Certification from the National Restaurant Association Educational Foundation or certifications from the Educational Institute of the American Hotel and Lodging Association in Specialized Food and Beverage Management. In addition, students completing this program will be eligible to obtain ServSafe Sanitation certification from the National Restaurant Association.
Students enrolling in the Culinary Arts Certificate program must present proof of a minimum ACT score of 13 in English; or score a 33 or higher on the COMPASS Writing section. Probationary admission may be granted to applicants who do not have a particular ACT or COMPASS score. Students who lack entry-level skills in math, English, science, and so forth will be provided related studies.
Work-based Learning is available as an additional elective based on opportunity and requirements.