Program Overview

Culinary Arts - Restaurant Management Certificate

A Hospitality employee holds a pen and notepad during an employee meeting.
The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings including full service restaurants, hotels, resorts, clubs, catering operations, contract foodservice and health care facilities.

Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands, including environmental stewardship, operational efficiencies and professionalism. Courses include sanitation/safety, baking, garde manger, culinary fundamentals/production skills, nutrition, customer service, purchasing/cost control, and human resource management.

Graduates should qualify for entry-level opportunities including prep cook, line cook, and station chef. American Culinary Federation certification may be available to graduates. With experience, graduates may advance to positions including sous chef, pastry chef, executive chef, or foodservice manager.

Learn about the new American Tobacco Campus location.

Please email Altarius Moody, Program Director, if you would like more information or have questions. 

Spring Application Deadline is Oct 15

Estimated Tuition & Fees


Credit Hours



American Tobacco Campus

Program Stats

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Median Salary

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Average Class Size


Estimated Completion Time

8 months

Current and Upcoming Course Offerings

Course Number Title Credit Hours
CUL-110 Sanitation and Safety 2
CUL-112 Nutrition for Foodservice 3
CUL-135 Food and Beverage Service 2
HRM-245 Human Resource Management-Hospitality 3
Three students in culinary program preparing dish. One student is leaning over table toward food to grab.

“I’ve been cooking since I was six years old so this is all I know. I took cooking too seriously before. It was always just a career, but because of my experience in this program it has become more of a passion.”

—Joshua Byker