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College of Hospitality, Retail and Sport Management

Culinary Institute Certification Program Frequently Asked Questions

To help you decide if this program is right for you, here are some questions our students have asked before enrolling.

Please feel free to contact the director to have specific questions not listed here addressed.

When does a rotation begin?

A rotation begins when there are enough people to start a class. If you are interested in the next rotation, email Director You will be added to the rotation list and called when a new rotation is announced. New rotations will also be advertised on the website prior to start of the rotation. You will be able to register at that time.

Do I pay for the entire program at once?

No, payment for each of the 11 courses is due before beginning that course in the program. All additional fees for textbooks and uniform are required by the start of the third course which is Stocks, Sauces and Soups.

When are the classes held?

Classes are held during one of the following rotations: Monday and Wednesday or Tuesday and Thursday. All classes start at 6:00 p.m. and end by 10:00 p.m.

What if I am absent or have to take a leave of absence?

Since there are only eight classes to each course, missing class is not encouraged. However, if you miss a class within a course, you can work with the chef to make it up. If you need to take more than one class off, you will be given an incomplete. Depending on room availability, you would be allowed to take that course on the next rotation.

Do you accept the GI Bill?

Yes, the program accepts the Veteran’s Benefits under Continuing Education.

Do I need to take the SAT or ACT?

No, since this is not a degree with credit hours, you do not need those test scores to enroll.

How is the $300 registration fee applied to the program?

The $300 is subtracted from the final course in the program, Advanced Baking. You only pay $250 for that class. This is an incentive for you to complete the program.

Does this program count for any credit hours toward a degree?

No, this is a certification program which is different from a degree program.

If I have taken a similar culinary program prior to entering this one, do I have to go through all of the courses to receive a certificate?

No, this will be a case-by-case review. If our class matches a previously taken class, you can “test out." If you have a current up-to-date ServSafe Certification, you will not have to take that class.

I want to be a pastry chef. Does this program include pastry arts?

No, as a culinary program, we teach the fundamentals of baking and some advanced baking skills. It would not qualify for a pastry arts course.

At the end of this program, am I considered a “chef?"

No, this is a program in which you are able to develop your skills and knowledge in order to enter the foodservice industry for an entry-level position. A professional chef is considered an expert in the field due to his or her amassed knowledge, skill and experience. All of this takes years of dedication and a passion for the art to cultivate.

Challenge the conventional. Create the exceptional. No Limits.