This program is designed for culinary managers desiring to enhance their skills. Learners develop skills that culinary professionals typically should have, such as strategies for preparing healthy and nutritional dishes. This certificate program allows the learner to integrate baking and pastry skills with traditional culinary skills. Students also learn knife skills, kitchen procedures, and sanitation/safety procedures.

Course Requirements (21 credit hours) 

• CGS 1100 - Introduction to Computer Applications (3)
• FOS 2201 – Food Service Sanitation and Safety (3)
• FSS 1001C - Introduction to the Culinary Arts (3)
• FSS 1203C – Quantity Food Production I (3)
• FSS 1246C – Baking and Pastries l (3)
• FSS 2251 – Food & Beverage Management (3)
• FSS 2500 – Food and Beverage Cost Control II (3)

Total Credits Required: 21