School of Culinary Arts and Hospitality Management

Advanced Culinary Arts Professional Diploma/Certificate

Take the first step towards building your culinary career!

Stratford University’s Advanced Culinary Arts Professional Diploma/Certificate* will equip you with the culinary skills you need to launch a career in food service. Accredited by the American Culinary Federation**, our diploma/certificate program will lead you through an examination of culinary theory, practical learning experiences, and professional development courses designed to help you land your dream job.

The curriculum for the Advanced Culinary Arts Professional Diploma/Certificate program encompasses 60-quarter credits and typically takes 50 weeks to complete. Upon completion, you will have built a firm foundation in the following areas:

  • Kitchen Fundamentals & Cooking Techniques
  • Baking Fundamentals
  • Nutrition and Menu Planning
  • Food Safety and Sanitation
  • Hospitality Supervision

Gain Real World Experience

Stratford’s Advanced Culinary Arts Professional Diploma/Certificate will allow you to gain valuable experience in food preparation. As a requirement of the program you will participate in our Culinary Skills Externship Program, and become familiar with the daily operations of a food and beverage facility, while you gain valuable experience working in a commercial kitchen environment.

State-of the-Art Learning Environments

Stratford offers state-of-the-art teaching facilities that provide the perfect setting for developing and honing your culinary skills. Our culinary and baking kitchens are equipped with tools and equipment found in commercial facilities and are used for time-tested classical preparations and teaching the trendiest most modern techniques. Our facilities accommodate small, hands-on lab activities and are designed to encourage collaboration and knowledge sharing between instructors and students.

A Rewarding Career is Waiting For You

Stratford alumni have launched exciting culinary careers. Many of our alumni are employed by leading food and beverage facilities, including Marriott, Hyatt, Aramark, Sodexo, and Kroger.

Here is a sampling of the rewarding career paths waiting for you.

  • Chef/Head Cook
  • Food Preparation Worker
  • Food Service Manager
  • First-Line Supervisor/Manager
  • Institution or Cafeteria Cook
  • Private Cook/Chef

Take the next step towards launching your culinary career. Contact us to learn how to get started.

A Program that Fits Your Busy Schedule

Stratford offers the convenience of flexible course schedules, including full and part-time programs. Residential classes are offered day, evening, and weekends to accommodate your busy schedule. All residential classes are blended with a portion of the course delivered online to reduce time in the classroom. You can complete a class in five or ten weeks and start your program five times a year (January, March, May, August, and September).

Scheduling flexibility contributes tremendously to student success. Between 2011 and 2012, 100% of our part-time Culinary Arts Diploma/Certificate students completed the program on time.

Visit Student Disclosures to obtain tuition and fee information, graduation and employment rates, and other student consumer data on Stratford’s Associates of Applied Science in Hotel and Restaurant Management program.

* Students who complete this program at the Baltimore Campus will receive an advanced culinary arts certificate. Students who complete this program at any of the Virginia campus locations will receive an advanced culinary arts diploma. Both programs hold the same merit and educational requirements.
** Falls Church and Baltimore campuses only

Code Name Credits
CUL111
Culinary Theory and Sanitation
4.5
CUL121
Kitchen Fundamentals
4.5
CUL140
Introduction to Cooking Techniques
4.5
CUL142
Garde Manger
4.5
CUL150
Sauces,Soups,&Stocks
4.5
CUL152
Elements of Entree Production
4.5
CUL160
Fundamentals of Baking
4.5
CUL162
Pastry Arts
4.5
CUL170
Advanced Culinary Theory
4.5
CUL210
Nutrition & Menu Planning
4.5
CUL215
Dining Room Service
4.5
HOS270
Hospitality Supervision
4.5
CUL271
Culinary Skills Externship I
4.5

Students are required to complete 4.5 elective quarter credits. In conjunction with an academic advisor, students will choose from the list of department elective courses to fulfill the elective requirements. Other
elective options may be available with the approval of the Program Dean or faculty advisor.

Code Name Credits
BUS100
Introduction to Business
4.5
BUS112
Principles of Accounting I
4.5
CUL240
Purchasing & Receiving
4.5
CUL241
Catering
4.5
CUL251
Bounty of the Sea
4.5
CUL252
Chiles in the Global Kitchen
4.5
CUL253
American Regional Cuisine
4.5
CUL254
International Cuisine
4.5
CUL255
Italian Cuisine
4.5
CUL256
Indian Cuisine
4.5
CUL257
French Cuisine
4.5
CUL273
Culinary Skills Externship III
4.5
CUL291
Current Topics in Culinary Arts I
4.5
CUL292
Current Topics in Culinary Arts II
4.5
CUL293
Current Topics in Culinary Arts III
4.5
CUL294
Current Topics in Culinary Arts IV
4.5
HOS291
Current Topics in Hotel & Restaurant I
4.5
HOS292
Current Topics in Hotel & Restaurant II
4.5
HOS293
Current Topics in Hotel & Restaurant III
4.5
HOS294
Current Topics in Hotel & Restaurant IV
4.5