Culinary Arts
The culinary arts industry depends heavily on a combination of an individual’s education and experience level. In addition to developing cooking skills, certificate-level students receive instruction in sanitation, nutrition, purchasing, cost control, and kitchen supervision. Coursework for a certificate in culinary arts combines both laboratory and classroom instruction to provide students with a well-rounded culinary arts education. Students gain valuable hands-on experience through skill-building exercises in ingredient identification, knife skills, food service safety, and a variety of cooking methods.
Course often includes the following topics:
Sanitation and food safety
Food preparation
Culinary nutrition
Baking arts
Planning menus
Common career options include:
• Kitchen manager
• Sous chef
• Food service director
• Research and development chef
• Personal chef
• Head chef
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