Culinarian/Cook Short Term Certificate provides career opportunities in the culinary arts industry. Career opportunities include, but not limited to, line cook, grill, or saute cook, prep cook, and pantry cook. 

Program contact: Learn more

Financial Assistance funds cannot be applied towards this program. Request for eligibility to utilize Financial Assistance funds for this program is currently pending.

This certificate will be automatically awarded when the certificate requirements are completed. If you do not want to receive the certificate, please notify the Office of the Registrar at RegistrarOffice@tri-c.edu.

Learn more herehere, and here about how certificate credits apply to the related degrees

Gainful Employment Disclosure

Program Learning Outcomes

This program is designed to prepare students to demonstrate the following learning outcomes:

  1. Apply proper sanitation principles to meet industry standards and government regulations, and successfully complete ServSafe Certification Exam.
  2. Identify and apply basic culinary terminology, knife skills, and cooking techniques while multitasking, problem solving, and managing stress levels within a diverse hospitality environment. 
  3. Listen and effectively communicate in a positive, professional, and ethical manner with customers and co-workers of diverse backgrounds to create an exemplary hospitality experience. 
  4. Use culinary math and measurements to convert and modify basic recipes.

Suggested Semester Sequence

Plan of Study Grid
First SemesterCredit Hours
HOSP-1010 Introduction to the Hospitality Industry 2
HOSP-1020 Sanitation and Safety 2
HOSP-1040 Customer Service 2
HOSP-1031 Fundamentals of Culinary Arts 3
HOSP-1552 Introduction to Baking & Pastries 3
 Credit Hours12
Second Semester
HOSP-1451 Contemporary Cuisine 4
 Credit Hours4
 Total Credit Hours16