This technical certificate program provides knowledge and laboratory experience to prepare students to enter the food service profession. Graduates may become employed with restaurants, hotels, hospitals, or other food service locations. This program of study includes special program fees beyond current tuition and college fees. Students must make a “C” or better in all BAK, CUL, or HOS classes or the class must be repeated.
Possible Positions for Technical Certificate in Culinary Arts in Arkansas
Expeditor / Working the Pass • Fry Cook • Grill Cook • Line Cook • Salad Chef • Saute Chef • Management Trainee
*This is not a comprehensive list of positions you will be qualified to apply for upon completion of the program.
Certifications available:
Certified Culinarian® (CC®) Certified Sous Chef® (CSC®) Personal Certified Chef™ (PCC™) Credentials offered:
NRA ServSafe Certification, Food
Learning Objectives for Technical Certificate in Culinary Arts:
Department/Program Learning Outcomes
- Develop skills in knife, tool, and equipment handling safely and correctly.
- Identify and produce a variety of knife cuts.
- Identify and operate equipment used in a professional kitchen.
- Identify and utilize specialty tools used in a professional kitchen.
- Perform Basic Fabrication tasks with meat, poultry, seafood and variety meats.
- Identify and use herb, spices, oils and vinegar, condiments, marinades and rubs.
Concentration: Culinary Arts
- Identify principles of menu and food service facility layout and design.
- Understand where food comes from, differences in growing practices and how to prepare a seasonal menu.
- Demonstrate and discuss the differences in cuisines and ingredients used around the world.
- Prepare regional, international, and classical cuisine dishes and demonstrate an understanding of how they are utilized in the contemporary food service industry.
- Develop skills integral to success in the food industry including speed, stamina, dexterity, and timing.
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