Professional Skills in Cooking (Day)

The Professional Skills in Cooking Certificate will provide the student with a practical education in culinary arts and gives the student the culinary skills and knowledge necessary to succeed in the food service industry. The program provides the student with ‘hands on’ training in an industry-like setting taught by qualified and highly experienced industry professionals.

The Professional Skills in Cooking Certificate is a two-semester program with classes beginning in the fall and spring semesters. In the first semester, students rotate through courses designed to build a strong foundation of culinary skills and knowledge. Students are introduced to various cooking techniques, culinary skills, culinary and hospitality supervision, food protection and sanitation, including nationally recognized certification as a Food Protection Manager.

In the second semester, students take courses emphasizing advanced techniques in cooking, classical and international culinary skills. The Professional Skills in Cooking is awarded after two semesters and the completion of 30 credits. Upon conclusion of the program and award of the Professional Skills in Baking and Pastry Certificate, the student will be prepared to assume a productive career in the food service industry.

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.

Professional Skills in Baking and Pastry (Day)

The Professional Skills in Baking and Pastry Certificate will provide the student with a practical education in culinary arts and gives the student the culinary skills and knowledge necessary to succeed in the food service industry. The program provides the student with ‘hands on’ training in an industry-like setting taught by qualified and highly experienced industry professionals.

The Professional Skills in Baking and Pastry Certificate is a two-semester program with classes beginning in the fall and spring semesters. In the first semester, students rotate through courses designed to build a strong foundation in baking, hospitality knowledge, and sanitation; including nationally recognized certification as a Food Protection Manager.

In the second semester, students take courses emphasizing advanced techniques in classical baking and production, as well as showpieces and competitions. The Professional Skills in Baking and Pastry is awarded after two semesters and the completion of 30 credits. Upon conclusion of the program and award of the Professional Skills in Baking and Pastry Certificate, the student will be prepared to assume a productive career in the food service industry.

Recommended Course Sequence:

Professional Skills in Cooking and Baking (Day)

The Professional Skills in Cooking and Baking Certificate will provide the student with a practical education in culinary arts and gives the student the culinary skills and knowledge necessary to succeed in the food service industry. The program provides the student with ‘hands on’ training in an industry-like setting taught by qualified and highly experienced industry professionals.

The Professional Skills in Cooking and Baking Certificate is a two-semester program with classes beginning in the fall and spring semesters. In the first semester, students rotate through courses designed to build a strong foundation in baking and basic culinary skills and hospitality knowledge. Sanitation is taught; including nationally recognized certification as a Food Protection Manager.

In the second semester, students take courses emphasizing advanced techniques in culinary skills and presentation, along with advanced baking skills. 

The Professional Skills in Cooking and Baking Certificate is awarded after two semesters and the completion of 30 credits. Upon conclusion of the program and award of the Professional Skills in Baking and Pastry Certificate, the student will be prepared to assume a productive career in the food service industry.

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.

Professional Cooking and Baking (Evening)

The Certificate in Professional Cooking and Baking will provide the student with a practical education in culinary arts and gives the student the culinary skills and knowledge necessary to succeed in the food service industry. The program provides the student with ‘hands on’ training in an industry-like setting taught by qualified and highly experienced industry professionals.

The Certificate in Professional Cooking and Baking – Evening Program is a two-semester program with classes beginning in the fall and spring semesters. In the first semester, students rotate through courses designed to build a strong foundation of basic culinary skills and knowledge and baking fundamentals. Students are introduced to various cooking and baking techniques. 

In the second semester, students take courses emphasizing advanced techniques in cooking and presentation, and classical baking procedures. Food protection and sanitation is taught; including nationally recognized certification as a Food Protection Manager.

The Certificate in Professional Cooking and Baking is awarded after two semesters and the completion of 25 credits. Upon conclusion of the program and award of the Certificate in Professional Cooking and Baking, the student will be prepared to assume a productive career in the food service industry.

Recommended Course Sequence:

Click here to download a .pdf of the Recommended Course Sequence.

Professional Cooking (Evening)

The Certificate in Professional Cooking will provide the student with a practical education in culinary arts and gives the student the culinary skills and knowledge necessary to succeed in the food service industry. The program provides the student with ‘hands on’ training in an industry-like setting taught by qualified and highly experienced industry professionals.

The Certificate in Professional Cooking – Evening Program is a two-semester program with classes beginning in the fall and spring semesters. In the first semester, students rotate through courses designed to build a strong foundation of basic culinary skills and knowledge.

Students are introduced to various cooking techniques, food and beverage purchasing and cost control, and sanitation, including nationally recognized certification as a Food Protection Manager. 

In the second semester, students take courses emphasizing advanced techniques in cooking and presentation.

The Certificate in Professional Cooking is awarded after two semesters and the completion of 25 credits. Upon conclusion of the program and award of the Certificate in Professional Cooking, the student will be prepared to assume a productive career in the food service industry.

Recommended Course Sequence: