Culinary Arts Certificate
The Certificate in Culinary Arts prepares students for employment in a variety of commercial cooking enterprises.
The principle focus will be classical French cooking techniques, menu planning and pricing, and how to cook for the customer’s diet and allergens. Basic and artisan breads, pies, cake baking and decorating, mousses and platted desserts will be covered. There will be major emphases placed on knowing the equipment used, weights and measures and how to convert them, being able to read a recipe, sanitation, and kitchen safety. Students will be required to participate in several functions for community and college organizations, as well as the College’s Open House events in the fall and spring.
Students will have the opportunity to take the National Restaurant Association Educational Foundation’s exam for ServSafe Certification. Successfully passing this exam will complete the State of Maine’s requirement for being a Certified Food Protection Manager (CFPM).
GRADUATES MAY TRANSFER TO AN ASSOCIATE DEGREE IN:
GRADUATES MAY PURSUE CAREERS AS:
- Line Cooks
- Prep Cooks
- Assistant Bakers
- Sou Chefs