Culinary Arts

Lawson State Community College

CertificateNon-degree

The Culinary Arts Certificate is a 48-credit-hour program providing comprehensive culinary training. Students learn through extensive hands-on kitchen and service training in three state-of-the-art kitchens covering basic and advanced food preparation, sanitation and safety, foundations in nutrition, culinary terminology, beverage and dining management, meat preparation, and foundations of baking.

Credits

48 credits

Format

In-Person

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Program Pathways

Credentials this program stacks toward

No program pathways.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

HSM 111Orientation to the Hospitality Profession

3 cr

CUA 110Basic Food Preparation

3 cr

CUA 111Foundations in Nutrition

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 115Advanced Food Preparation

3 cr

CUA 120Basic Food Preparation Lab

2 cr

CUA 180Special Topics Culinary Terminology

1 cr

CUA 182Special Topics: Beverage & Dining Mgt

3 cr

CUA 201Meat Preparation and Processing

3 cr

CUA 204Foundations of Baking

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Culinary Arts

Lawson State Community College

CertificateNon-degree

Credits

48 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record Quality Eligibility Calculators

Skills & Competencies

Skills developed through this program

Auto-populatedfrom O*NET via SOC 35-1011.00

Skills

MonitoringSpeakingTime ManagementService OrientationCoordinationManagement of Personnel ResourcesCritical ThinkingActive ListeningSocial PerceptivenessInstructingReading Comprehension

Knowledge

Food ProductionCustomer and Personal ServiceProduction and ProcessingAdministration and ManagementEnglish LanguagePersonnel and Human Resources

Abilities

Oral ExpressionOral ComprehensionProblem SensitivityInformation OrderingSpeech ClarityNear VisionSpeech RecognitionDeductive ReasoningInductive ReasoningWritten ComprehensionManual DexterityArm-Hand SteadinessPerceptual SpeedSelective AttentionTime SharingTrunk StrengthFinger DexterityWritten ExpressionFluency of Ideas

Tasks

Monitor sanitation practices to ensure that employees follow standards and regulations.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
Assist cooks and kitchen staff with various tasks as needed, and provide cooks with needed items.
Take and record temperature of food and food storage areas, such as refrigerators and freezers.
Check and log refrigerator, freezer, and cooler temperatures.
Resolve customer complaints regarding food service.
Train workers in food preparation, and in service, sanitation, and safety procedures.
Assign duties, responsibilities, and work stations to employees in accordance with work requirements

Technology

Data base user interface and query softwareInventory management softwareSpreadsheet softwareTime accounting softwareAnalytical or scientific softwareFinancial analysis softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareOffice suite softwareComputer based training softwareVideo creation and editing softwareHuman resources softwareAccounting softwarePoint of sale POS software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCharbroilersCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersBelt conveyorsBrick ovensCappuccino machines

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport

Career Pathways

Occupations this program prepares you for

Program Pathways

Credentials this program stacks toward

No program pathways.

What You'll Learn

Key competencies developed through this program

Auto-populatedfrom NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Program Requirements

Courses required to complete this program

ORI 101Orientation

1 cr

HSM 111Orientation to the Hospitality Profession

3 cr

CUA 110Basic Food Preparation

3 cr

CUA 111Foundations in Nutrition

3 cr

CUA 116Sanitation, Safety, and Food Service

3 cr

CUA 115Advanced Food Preparation

3 cr

CUA 120Basic Food Preparation Lab

2 cr

CUA 180Special Topics Culinary Terminology

1 cr

CUA 182Special Topics: Beverage & Dining Mgt

3 cr

CUA 201Meat Preparation and Processing

3 cr

CUA 204Foundations of Baking

3 cr

Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.