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
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