Culinary Arts - 60490

60490 - 35 Credits

This certificate program is part of the Culinary Management A.S. degree program and prepares students for employment in commercial and institutional positions such as Bakers, Pantry Cooks, Prep Cooks, and Lead Cooks in the culinary industry and/or provides supplemental training for persons previously or currently employed in these occupations. Content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; methods of preparation; usage of foods; methods of cooking; Garde manger; nutrition; baking; communication skills; math skills; computer applications; professionalism; culinary organization; food and beverage purchasing; food and beverage management. The course content also includes training in communication, leadership, human relations, employability skills and safe, efficient work practices.