The Culinary Arts certificate program is an American Culinary Federation accredited program designed to train students to function professionally in the restaurant industry. All phases of fundamental cookery are addressed in a concise curriculum with emphasis on development of skills and techniques necessary for advancement in restaurant and hotel kitchens. The program offers a wide range of subject areas from basic knife skills, deli procedures, cafeteria style cooking, dining room service, nutrition and storeroom procedures to more advanced garde manger training, sauce preparations, meat fabrication, American regional cookery and advanced hot and cold food presentations. The student is also required to complete 108 hours of co-op/internship in a restaurant or hotel kitchen.
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