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  1. Programs
  3. Culinary Arts

Culinary Arts

Wallace State Community College

Short-Term Certificate

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

Short-Term Certificate in Culinary Arts. Entry-level credential for culinary professionals.

Credits

25 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

Record QualityEligibility Calculators
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Program Pathways

Credentials this program stacks toward

No program pathways.

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Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-2014.00

Skills

SpeakingCritical ThinkingMonitoringTime ManagementJudgment and Decision MakingService OrientationOperations MonitoringQuality Control AnalysisCoordination

Knowledge

Food ProductionEnglish LanguageCustomer and Personal ServiceMathematicsAdministration and Management

Abilities

Near VisionProblem SensitivityOral ComprehensionOral ExpressionInformation OrderingManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand SteadinessDeductive ReasoningCategory FlexibilitySpeech ClarityWritten ComprehensionInductive Reasoning

Tasks

  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.
  • Monitor and record food temperatures to ensure food safety.
  • Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of porti
  • Rotate and store food supplies.

Technology

Data base user interface and query softwareSpreadsheet softwareWeb page creation and editing softwareCompliance softwareInventory management softwareAnalytical or scientific softwareWord processing softwarePoint of sale POS software

Tools

BlendersBoning knivesCharbroilersChefs' knivesCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrindersApple corersBlast chillersBone sawsBox gratersBraziersBread slicersBroilersCappuccino makersCarbonated beverage dispensersCash registersCommercial coffee grindersCommercial coffeemakersCommercial dishwashers

Work Values

SupportRelationshipsIndependenceAchievementWorking ConditionsRecognition
Career Pathways

Occupations this program prepares you for

  • Cooks, Restaurant35-2014.00
  • Cooks, Institution and Cafeteria35-2012.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: emerging (Level 1)(based on Short-Term Certificate)

  • Knife skills (dice, mince, julienne) — execute to spec on prep-station produce.
  • Mise en place — set up to a sous chef's checklist before service on an assigned station.
  • Recipe cards and standardized ratios — follow accurately under direct supervision on the line.
  • Food-safety practices (hand wash, glove change, temp logs) — apply consistently in the kitchen.
  • Cooking temperatures and HACCP standards — verify with a thermometer on simple proteins.
  • Station cleaning and sanitization — perform to spec on opening, closing, and changeover.
  • Basic stocks and sauces — make from a recipe with a senior cook checking the result.
  • Line tickets and call-outs — read correctly during a moderate-volume service.
  • Common allergens and cross-contact risks — identify and flag to the lead cook.
  • Walk-in and dry-storage labels and rotation (FIFO) — maintain on assigned shelves.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Auto-populated·from Scorecard + DOL
Completion Rate
91%
Placement Rate
82%