Culinary Skills and Food & Beverage Operations CSFO.S.CRT

Certificate - 36 Credit Hours

Division: Business and Public Services
Department: Hospitality Management
Effective as of Fall 2026

What is the program about?

This program focuses on back-of-the-house talents in culinary arts as well as the skills necessary to operate and oversee front-of-house tasks in most food and beverage operations.

Program Outcomes

• Demonstrate the use of culinary industry-specific equipment.
• Identify and apply food safety and sanitation practices.
• Describe and demonstrate the process of classical and contemporary cooking techniques.
• Apply food and beverage management, leadership, customer service, and interpersonal skills.
• Demonstrate basic measuring, conversion, food costing, and yield management practices.

Career Opportunities

This certificate provides career opportunities in the businesses of food trucks, restaurants, college and university food outlets, as well as hospital food outlets, grocery stores, and more, and the opportunity to be self-employed. This certificate is not only skills-oriented but also has supervisory components as well.

Transferability

There are no articulation agreements at this time. However, Columbus State and Cincinnati State are accredited by the American Culinary Federation and we accept each others credits.

Credentials

American Culinary Federation Culinarian Certification (will need additional coursework)
Sanitation and Safety (Servsafe), through the National Restaurant Association Educational Institute
Hospitality Reception and Service Specialist through Sinclair College

Program Accreditation Information

The Culinary Skills and Food & Beverage Operations one-year certificate is embedded within the CAO.S.AAS degree which is accredited by the American Culinary Federation.