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Saint Paul College A Community & Technical College

Culinary Foundations

Culinary Foundations Certificate
Culinary Foundations

Program Overview

The Culinary Foundations Certificate program is designed to prepare graduates for positions in casual dining, quick service, cafeteria, healthcare institutional/commercial foods, butchery, and as pastry assistants. ​​​

Graduates will have completed training in cooking, baking, and pastry fundamentals, learning techniques in the production of various hot and cold foods as well as butchery. 

Course work will also provide the nutrition, sanitation, and food safety training necessary for entry level and managerial food service positions.​

Program Delivery Methods
Online, hybrid, traditional in-class courses and hands-on training in state-of-the-art lab on Saint Paul College campus, St. Paul, MN​

Program Highlights

  • ​Restaurant production line service
  • Commercial food operations
  • Pastry, hot and cold food preparations​
  • ​Culinary nutrition for all facets of the food service and hospitality industry
  • Food and kitchen safety and sanitation

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Program Details

  • Program Requirements

    Program Requirements Guides
    View the Program Requirement Guide to learn about Minimum Program Entry Requirements, Recommended Course Sequence and Program Outcomes:

    View all course descriptions

    ​Textbook and Supply Costs
    Students should expect to spend approximately $1,000.00 for books, uniform, and culinary supplies. This cost is in addition to the cost of tuition and fees.​

  • Career Settings

    • ​Casual dining and quick service restaurants
    • ​Cafeterias
    • Healthcare institutional settings
    • Commercial foods
    • Butcher shops 
  • Related Programs

  • Additional Benefits

    ​Graduates will be eligible for ServSafe Certification and Minnesota Food Manager Certification.

  • Program Advisor

  • Meet the Faculty

Career Information

Information provided by http://www.careerwise.minnstate.edu.

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