UBTech offers two culinary certificate programs: Line Cook and Culinary Arts.
Line Cook establishes effective skills training to organize, prepare, and present hot and cold foods. Line Cook students will gain knowledge to ensure the foods served are always of the highest caliber–creating an unforgettable dining experience that guests are eager to repeat. The Line Cook certificate targets the workforce gap for entry-level culinary positions and provides the skills needed to succeed and excel in the culinary field.
Graduates of the Line Cook program are prepared to seek employment as hospitality professionals in charge of prepping food and plating dishes according to specifications. All graduates may be qualified for positions as line cooks or prep cooks in restaurants, hotels, and cafeterias.
Culinary Arts gives students real-life experience working in the food service industry in a functioning restaurant environment. Students learn various skills, including preparation of soups, sauces, and stocks; meat fabrication; vegetable preparation; proper cooking methods; and the basics of baking. Additionally, students will learn to develop their management skills and become familiar with inventory controls, food costing, proper receiving techniques, and the flow of food and sanitation. Instructors will also teach different types of table service, and catering event setup pertaining to the front-of-house.
Graduates of the Culinary Arts program are prepared to seek employment as hospitality professionals with a strong emphasis on back-of-house operations and the ability to manage front-of-house needs. All graduates will hold certification in sanitation from the National Restaurant Association and may be qualified for positions as chefs, sous chefs, chef de cuisine, kitchen managers, restaurant managers, and chef de partie.