Culinary & Hospitality Programs
Certificate • 30 Credit Hours
The hospitality and food service industry is a large, diverse field that provides challenging and exciting career opportunities for people from all walks of life. The possibilities for satisfying careers are almost limitless. The rewards and satisfactions provided by the industry far exceed those of many other fields of work.
While the different segments of the hospitality and tourism industry have their own unique characteristics, they all share the same mission and heritage-serving the guest or customer. The segments of hospitality and tourism are fine dining, catering, hotel and motel food service, casual family restaurants, chef-owned bistros, quick-service dining, national chains, national parks, resorts, casinos, stadiums, theme parks, cruise lines, and on-site foodservice operations such as hospital, collegiate, and company cafeterias. They all possess a common future as one of the most dynamic employment and career fields available. The Culinary Arts Certificate prepares individuals for entry-level chef positions. Students will study the fundamentals of classical and contemporary cuisine, sanitation, nutrition, purchasing, cost control, kitchen management, and restaurant procedures. A range of different cuisines are taught from basic levels, to intermediate, to advanced. The curriculum is designed for the entry-level student with no previous work experience or formal training in the profession, as well as for industry professionals seeking to raise their skills.
Program Learning Outcomes:
Students are required to make a grade of “C” or better in each CA and HM course before graduating from the program.
The college adheres to an open admission policy which means applications with a high school diploma or GED are eligible for admission. Applicants with neither a high school diploma nor GED may be admitted on a conditional basis.
