Healthy Cooking and Baking

Certificate: Applied Science

Major: Culinary Arts

Minimum Credits for Graduation: 24

Program Description:  A program that prepares individuals to provide professional chef and related cooking services in restaurants and other commercial food establishments. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques.  Upon completion of all certificate requirements, graduates will have basic cooking and baking skills for preparing healthy meals in the food service industry.