Napa Valley College
The Intermediate Basic Culinary Skills Certificate provides students with the skills and knowledge used in basic culinary positions within the food and beverage sector of the hospitality industry, including sanitation, safety, culinary operations and production, baking and pastry production, and garde manger production.
11 credits
In-Person
Credentials this program stacks toward
No program pathways.
Detailed information about this program
No detailed information available.
What you need to earn this credential
No requirements listed.
Eligible funding programs
No funding information available.
Scholarships
No scholarships listed.
