Culinary Arts
and Hospitality
The Professional Culinary Arts and Hospitality certificate prepares you for employment as a kitchen manager and operations cook.
Students will learn about history, trends, equipment, recipes, raw materials, sanitation, menu preparation, banquet presentation, and identify occupations in the food service and hospitality industry
Each student will develop personal and professional etiquette
Hands-on instruction includes advanced cooking and baking techniques as lab experience is an integral part of this program
Students will learn how to classify and identify all causes of food borne illnesses and contaminations, and the best ways to avoid them
Internships are available in The Hotel Jacaranda Restaurant kitchen which is a working and operational restaurant where students visit different stations learning every step and every department in the restaurant business
Course Examples (for a larger list, visit the College Catalog):
Food Preparation
Applied Techniques in Food Service
Quantity Food Preparation
Length: 1,200 contact hours
