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Mid-State’s Culinary Production Line Cook technical diploma program provides the entry-level skills needed for employment in the food service industry. Students will learn and practice skills in cooking, nutrition, menu planning, and serving. All courses count toward Mid-State’s Culinary Arts associate of applied science (AAS) program.

During this program you will experience a hands-on learning environment. Whether you’re preparing food in our state-of-the-art Culinary Kitchen lab or serving food to guests in our Gourmet Café, you’ll gain valuable industry knowledge to prepare you for real-life experiences. Start by learning about food science, which provides valuable information about the nutrition, makeup, preparation, and preservation of the food we eat. Then practice your culinary skills by preparing recipes using a wide variety of techniques and ingredients. Finally, earn your industry-recognized ServSafe® Manager Certification.

Outcomes
Apply principles of safety and sanitation in food service operations. 
Demonstrate culinary skills.
Manage food service operations. 
Plan menus.