*This Certificate of Completion is not eligible for Federal Financial Aid*
Contact Information:
BJ Whitmore, associate professor/program coordinator
benjamin.whitmore@ndscs.edu
701-671-2842
Student Center 129
The Italian cuisine certificate is a deep dive into the foods of Italy and how they are produced. This program incorporates the areas of pasta, risotto, Italian bread, pastries, and pizzas, along with the chance to stack credentials and work experience opportunities to fully immerse and educate students in Italian culture and cuisine. Students will also learn and become certified in professional sanitation and safety
practices.
The Italian Cuisine curriculum provides students with a broad range of study that enables them to be employed in a large variety of occupations within the food service and hospitality industry.
This program addresses the student and industry need to obtain a rapid but highly focused skill set. Each of the classes can be taken singly or as a group. With the addition of extra cooperative work experience, students can earn a certificate (vs. certificate of completion).
The chef performs many functions in the food service industry, including food preparation, planning, control, supervision, and a variety of other tasks that coincide with the total control of the kitchen in the commercial food world. The industry and program require professional attitudes, actions, appearance, and dress along with the ability to work as part of a team and communicate well with others. Tact, courtesy, and a pleasant personality are important, as are keen senses of taste and smell.
Employment Opportunities
Employment potential in the hospitality food preparation industry remains high. According to the United States Bureau of Labor Statistics, the North Dakota Hospitality Association, and our Culinary Arts Advisory Committee, there is an extreme shortage for trained individuals throughout the entire industry as chefs, cooks, bakers, and managers. Graduates commonly take employment in hotel restaurants, franchise restaurants, clubs, bakeries, catering operations, delis, retirement communities, and institutional food service facilities such as hospitals, nursing homes, public schools, and colleges.