The certificate is designed to provide entry and intermediate skills in the baking, deli and food production operations of the hospitality industries. A laboratory component is included in the Foods I, Baking I and Decorating Techniques courses. Sanitation standards are addressed through ServSafe as provided by the Educational Foundation of the National Restaurant Association. Uniforms and program tool kit are required for all lab classes. Students are expected to be well groomed in compliance with standards of sanitation. Business attire may be required for some class assignments. Medical proof of good physical health is required.
Gainful Employment Disclosure