The purpose of our Culinary Arts Career Studies Certificate is to provide a foundation in food production and the culinary arts field. There is continued demand for qualified cooks and food service managers within the restaurant industry, one of the major employers in the College’s service region.
This program will give students technical education in culinary arts and food service management, which will prepare them to be competent and confident professionals ready to enter and be successful in the industry. Students who wish to transfer to a degree program are encouraged to take the necessary general education courses in addition to completing the program content.
Applicants must meet general admission requirements of the college.
|HRI 115||Food Service Managers Sanitation Certification||1||0||1|
|HRI 106||Principles of Culinary Arts I||2||3||3|
|HRI 218||Fruit, Vegetable, and Starch Preparation||2||3||3|
|HRI 145||Garde Manger||2||3||3|
|HRI 134||Food and Beverage Service Management||2||3||3|
|HRI 128||Principles of Baking||2||3||3|
Total Minimum Credits: 16
Among the opportunities for employment for those who complete the certificate are prepared for the following positions: Broiler Cook, Fry/Sauté Cook, Pantry Cook, Soup and Sauce Cook, and Vegetable Cook.
Do you have questions about our Culinary Arts Career Studies Certificate? Fill out the form and we’ll send you more information about the program, and an RCC counselor will be in touch to follow up.