Culinary Arts - Level II (Certificate N0898)

Business Division
Culinary, Hospitality, Nutrition & Foods Department
This certificate provides comprehensive training in both foundational and advanced culinary techniques, with a focus on hot foods, cold foods, and baking. Students explore global flavor profiles through courses in World Cuisine and American Regional Cuisine, and gain experience in preparing meals for special diets in the Specialty Cuisines course. The Commercial Food Production class offers hands-on practice in high-volume cooking and catering operations. Together, these courses prepare students for the demands of the fast-paced culinary industry, equipping them with the skills and versatility needed for a variety of professional kitchen environments.

Required Courses

Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.