Program Description
The Certificate II in Culinary Arts is designed to introduce the student to foundational concepts and skills that prepare them for entry-level positions within the culinary arts and service industries. The certificate emphasizes practical learning through hands-on culinary classes and work experience that provide the student with workforce focused training in core competencies and industry standards.
The curriculum covers key areas including professional communication, safe food handling, professional knife skills, food preparation, and commercial kitchen operations. Through structured learning the student will develop an appreciation and readiness to pursue a career in this industry that demands a positive attitude, excellent physical and mental stamina, and a commitment to quality and professionalism.
This certificate can be completed independently or applied toward the Culinary Arts Certificate I and the Associate of Applied Science (AAS) degree in Culinary Arts or Business, providing a flexible pathway for both focused and broader career development.
Program Requirements
Course Requirements
Student must complete three (3) credits from the following list of course prefixes with the assistance of the faculty advisor