The Advanced Culinary, Certificate builds on the Basic Culinary, Certificate and includes intensive hands-on preparation of American Regional Cuisine, International Cuisine, and Garde Manger production of sausage, cured meats, salads, and cold buffets. Outcomes include menu development, calculating recipe and production costs, as well as basic working chef business practices.
The Advanced Culinary, Certificate is embedded within the Culinary Arts, Associate of Applied Science Degree.
Enrollment in this program is limited. See the Selective Admissions requirements in the How to Get Started section of this Catalog.
Marketable skills for this award include: customer service, teamwork, and communication.
Certificate of Proficiency
TSI Reading & Writing Complete
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