Advanced Culinary Arts Certificate Program

The Continuing Education Department also offers a 31-credit Advanced Culinary Arts Certificate Program for graduates of baccalaureate programs in hospitality, restaurant management, hotel management, and related fields (such as food science, nutrition, or tourism). In this program, held at the CIA at Greystone, you will take a number of required courses, offered in sequence on a daily basis, to:

• Help extend your kitchen knowledge
• Enhance your skills in the culinary arts
• Increase your confidence in working with chefs
• Build your ability to manage culinary operations

The curriculum is designed to help you become a more effective manager in the areas of food and beverage.

The program includes a series of required courses (listed below), two comprehensive culinary examinations, an independent research project, career planning assistance, and a number of field trips to local restaurants, wineries, and other food organizations in the Napa Valley. When you complete the program, you’ll receive a certificate from The Culinary Institute of America indicating that you have completed the Advanced Culinary Arts Certificate Program.

The comprehensive examinations—administered at the end of the first 15 weeks and after the 28th week—test your knowledge and skill in applying principles of food costing, food preparation, and food presentation. The research project and presentation enables you to select a topic of special interest and work under the direction of a Greystone faculty member in preparing a paper and making a presentation to the other students and faculty in a seminar format.

The courses in the program include: