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Lake Superior State University

Certificate: Culinary Arts Chef

Program Description

The Culinary Arts Chef Certificate prepares individuals to work as professional chefs, sous chefs, and culinary experts in a variety of settings, including restaurants, boutique eateries, and speciality restaurants.  With a focus on farm-to-table practices, good nutrition, and quality preparation and presentation, the program provides an exceptional basis for the practicing chef.

Program Learning Outcomes:

Demonstrate a repertoire of the basic principles behind the methods and techniques of preparing food for a commercial food and beverage operation.

Meet the expectations of patrons and regulatory agencies regarding sanitation and safety in a food and beverage operation.

Implement a service plan to ensure assigned goals and expectations are met.

Explain and apply basic management principles of the food and beverage industry.

Demonstrate a repertoire of advanced culinary techniques in the food and beverage industry. This includes yeast breads, desserts, charcuterie, ethnic cuisines, salt water fish and shellfish.

Apply basic front of house concepts and common practices to varying styles of service.

Describe basic bartending techniques and recipes.

Explain the basic requirements of what it takes to give quality hospitality and service.

Explain the principles behind what a nutritionally balanced diet is.

Explain how to apply nutritionally balanced principles to the implementation of any food and beverage menu.

List the common dietary concerns of which chefs and restauranteurs need to be aware.

Apply the skill and knowledge learned in the chef trade to the real time and fast paced environment of the restaurant industry.

Note:  Financial Aid Student Disclosure

Degree Requirements

Department Requirements

A minimum of 30 credits must be earned for graduation with a cumulative gpa of 2.00 or higher.


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