The Culinary Arts certificate program is an American Culinary Federation accredited program designed to train students to function professionally in the restaurant industry. All key stages of the kitchen are covered in a concise curriculum with emphasis on developing skills and techniques necessary to advance in the kitchens of restaurants and hotels. The program offers a wide range of subjects of knife skills basic procedures delicatessen, cafeteria style kitchen, dining room service, nutrition and warehouse procedures to more advanced training garde manger, prepared salsa, production of meat, and advanced American regional cuisine hot and cold food presentations. The student must also complete 108 hours of co-op/internship in the kitchen of a restaurant or hotel.