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Culinary Arts Certificate

Course Overview

Culinary arts students learn the basic principles and applications of the food service industry. Competencies include safe food handling practices, sanitation, knife skills, equipment operation and safety, dining room operations and service, nutrition applications, and food preparation; Garde manger, entrees, baked goods and pastries, and buffet planning and organization. Students learn skills to manage production, inventory, purchasing and receiving and personnel.

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Accounting, AAS

Accounting students develop the skills to analyze, record, summarize and report accounting information.
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Accounting with Information System Electives, AAS

Accounting with Information System Electives students develop the skills to analyze, record, summarize, and report accounting information, while also being able to generate reports from and maintain data within a standard database.

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