The Certificate Program in Culinary Arts prepares students for employment in the food service industry at a functional level such as cook’s helper, host/hostess, cashier, waiter/waitress, or short-order cook. The curriculum for the certificate program includes food preparation, baking, cost controls, sanitation and safety, menu planning and customer service. Students completing the certificate requirements will have a thorough understanding of the responsibilities of a food service employee. Health Department regulations, food temperatures, storage procedures, customer relations, food preparation techniques, and cost-control procedures should be well known and practiced by culinary arts students.   Students seeking a certificate must satisfy basic skill requirements in Math, English, and Reading.