Culinary Arts Fundamentals Certificate

Training Program

Credential(s) Offered

IHE Certificate of Completion

Method of Delivery

In Person

When offered

Daytime Hours

Instructional Program (CIP)

Cooking and Related Culinary Arts, General. 120500


The Certificate in Culinary Arts Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Credit Hours Required: 16

Program Requirements

CUL 101 - Culinary Principles Credits: 4
CUL 102 - Culinary Fundamentals: Hot Foods Credits: 4
CUL 103 - Culinary Fundamentals: Breakfast & Garde Manger Credits: 4
CUL 104 - Culinary Fundamentals: Baking & Pastry Credits: 4

Program Outcomes

Upon successful completion of the Culinary Arts Fundamentals Certificate program, the learner will be able to:

Identify and apply culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation.
Identify fruit and vegetable classifications and prepare and use a variety of products.
Use kitchen small-wares, equipment, knives and bakery equipment.
Apply food costing techniques and recipe conversions using standard and metric measurements.
Fabricate meat, fish and poultry products.
Produce basic stocks, sauces and soups.
Cook poultry, fish and meat products.
Produce a variety of cheeses and pastas.
Produce dressings for salads and sandwiches.
Prepare simple salads, sandwiches, breakfast foods, and hors d'oeuvres appropriate for the food service industry.
Prepare basic breads, rolls, cakes, cookies, bakery sauces, icings and fillings.




Entrance Requirements



Yavapai College

WIOA Approved Program


Curriculum Competency Based


Training Location(s)


Local WIB

10 - ARIZONA@WORK - Coconino County

Type of Attainment:


Name of Credential

Culinary Arts Fundamentals Certificate

Type of financial aid offered or have access to

FAFSA, varies

Refund Policy

Is the proposed curriculum currently certified by an accrediting agency or similar national standardization program?

Yes - Higher Learning Commission

Is this proposed curriculum considered a nontraditional program of training services for women?


Is this proposed curriculum considered a nontraditional program of training services for men?


Cost Items

Books (Estimated)


In-State/District Tuition


Out-of-State/District Tuition


Total In-State Program Cost


Total Out-of-State Program Cost


Demand Occupation(s)

35-2014.00Cooks, Restaurant
$13.00 per hour

Provider Status



1100 E Sheldon, Prescott, Arizona 86301

Phone Number

(928) 717-7332

Web Address

Last Updated

May 13, 2024


Apr 26, 2016


Aug 11, 2024

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