This program is designed for students interested in the culinary industry and 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 (37 credit hours)

• FOS 2201 – Food Service Sanitation and Safety (3)
• FSS 1001C - Introduction to the Culinary Arts (3)
• FSS 1203C – Quantity Food Production I (3)
• FSS 1240C – Contemporary Island Cuisine (3)
• FSS 1246C – Baking and Pastries l (3)
• FSS 2204C – Quantity Food Production ll (3)
• FSS 2241C – International and Regional Foods (3)
• FSS 2247C – Baking and Pastries ll (3)
• FSS 2248C – Garde–Manger (3)
• FSS 2251 – Food and Beverage Management (3)
• FSS 2500 – Food and Beverage Cost Control (3)
• FSS 2950L – Culinary Presentation (1)
• HUN 1004 – Healthy Cuisine and Nutrition (3)

• Total Credits Required: 37