• Culinary Arts


    Those who enter the Culinary Arts field may direct and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. They may plan and price menu items, order supplies, and keep records and accounts. Their work will include monitoring sanitation practices to ensuring that employees follow standards and regulations as well as checking the quality of raw or cooked food products to ensure that standards are met. They will also estimate amounts and costs of required supplies, such as food and ingredients and instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

    Industry-based Certifications

    • CERTIFICATION: National Restaurant Association (NRA) ServSafe Manager, National Restaurant Association (NRA) ManageFirst Professional (MFP) Credential

    More Information (.pdf)


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