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Culinary Basics

Program Details

About this Program

Chefs and cooks prepare a variety of foods in many different environments, from preparation of a la carte (prepared to order) to banquets for hundreds of people. Responsibilities include sanitation, maintaining an accounting inventory control system, estimating the amount of food needed, purchasing food supplies and planning menus. Nutritional aspects of healthy cooking are increasingly incorporated into the chef's menu.

The proposed Culinary Basics [FastTRAC] Certificate would include a 7-class, 17-credit pathway for students who desire a timely entry into the field of culinary arts at the basic level featuring menu production, food service sanitation, basic nutrition, and commercial pantry production.

Classroom Location(s)

  • Saint Paul College 55102
Saint Paul College
Saint Paul College
235 Marshall Ave. Saint Paul, MN 55102
Toll-Free: (800) 227-6029
Local: (651) 846-1600

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