The Culinary Specialist one-year program is designed to prepare individuals for careers as cooks or chefs in commercial and institutional food production. The skills learned in the program will prepare students for employment in restaurants, bakeries, catering services, delis, hotels, resorts, schools and health care facilities. In the kitchen lab, students will receive hands-on training and experience in all areas of basic quantity food preparation and kitchen operations. Sanitation certification training is included in the curriculum. Graduates of this program may transfer all credits to the two-year Culinary Management associate degree program.