COURSE CURRICULUM

The Culinary Skills certificate program is designed to provide students with a strong foundation in professional cooking and baking, preparing them for entry-level roles in the hospitality and food service industry. In Level 1, students focus on essential kitchen skills through courses such as Food Preparation, Bake Practical, Bake Theory, Basic Culinary Knowledge, Restaurant Production, Career Preparation, and Reason and Writing for Tourism and Hospitality. These courses help students develop fundamental cooking techniques, baking skills, kitchen safety, and an understanding of professional kitchen operations. In Level 2, students advance their knowledge with Food Preparation 2, Garde Manger, Purchasing and Menu Planning, Communication for Tourism and Hospitality, Mathematics for Hospitality, Introductory Nutrition, and Cultural Anthropology, along with a general education elective. This level emphasizes more advanced culinary techniques, menu development, food costing, nutrition awareness, and cultural understanding of food practices. The program combines hands-on practical training with theoretical knowledge to ensure students gain both technical ability and industry readiness. By the end of the program, graduates are prepared for careers in restaurants, hotels, catering services, and other food service establishments. Overall, the program builds confidence, creativity, and professionalism, giving students a strong starting point in the culinary arts industry.