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As a result of more people eating away from their homes and increased demand for institutional food service, the need for qualified cooks and chefs has increased. Job opportunities for trained cooks and chefs are expected to be very good in the years ahead. Culinary Arts Certificate students receive practical training in all aspects of commercial food preparation and presentation. The program includes laboratory courses in dining room service, baking, classical and American regional cookery, and restaurant operations. Students operate two open-to-the public restaurants, The Heritage and Art and Bevs. The curriculum also includes lecture courses in nutrition, sanitation, purchasing, and personnel management. The Culinary Arts certificate-like the industry itself-demands dedication and hard work. Graduates of this program are prepared to accept jobs as prep cooks and line cooks in fine restaurants, hotels, resorts and institutions. Promotions are often rapid and salaries are often high for capable and energetic employees. This program is articulated with all four of the tracks within the AAAS degree at GRCC’s Secchia Institute for Culinary Education.
Students should be aware that prior to begining the course work for this certificate they must have an ACT Math score of 18 or higher or complete MA 95 with a grade of “C” or better or complete a higher-level math course or have an Accuplacer score of 40 or higher for the Arithmetic section. A grade of a “C” or better in one of the following courses; EN 100 , EN 101 , or completion of equivalent course is also required.
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