Hospitality Management and Culinary Arts: Culinary Arts Certificate Program
Culinary Arts prepares students for employment in commercial and non commercial food operations. It is intended for new entrants, professional advancement and persons seeking re-entry in the industry as well as retraining for a new career. Graduates typically work in a variety of cook, chef and management positions. Most courses in the certificate program are also required for the hospitality management degrees programs.
The Culinary Arts Certificate program enables students to:
- Practice the technical skills used in food preparation and service;
- Apply the principles of food identification, food utilization, menu writing, recipe creation;
- Acquire basic supervisory skills for effective use of people and resources in foodservice operations;
- Becomes proficient in the proper use and maintenance of professional foodservice equipment;
- Identify efficient and effective layouts and workflows for professional kitchens and dining rooms;
- Explain the history, evolution and international diversity of food products, recipes and menus;
- Develop the professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers and industry professionals;
- Build academic skills and acquire a global perspective in general education related to food preparation and service; and
- Apply nutrition, sustainable and practical culinary principles in preparation for the contemporary job market.
1 Pre- or co-requisite
2 Pre- or co-requisite