Certificate in Faith-Based Professional Culinary Foundations

This program provides an academically rigorous, faith-integrated curriculum in Professional Culinary Foundations. Students develop disciplinary knowledge, applied skills, ethical leadership, research literacy, and community-focused practice through sequenced coursework, supervised experiential learning, and a culminating project.

Academic unit

HBIU Culinary Institution College

Total credits

24

Duration

8–12 months

• Explain foundational and advanced principles of Professional Culinary Foundations.
• Apply appropriate tools, methods, and technologies in Professional Culinary Foundations.
• Analyze evidence, data, and community needs to support responsible decisions.
• Design, implement, and evaluate projects or services in Professional Culinary Foundations.
• Communicate professionally with clients, communities, colleagues, and other stakeholders.
• Integrate biblical ethics, stewardship, cultural humility, and service into professional practice.
• Demonstrate safe, reflective, and accountable practice through supervised experiential learning.

Secondary school completion or equivalent, or documented relevant professional or community experience; English-language readiness; and satisfaction of HBIU certificate admission requirements.

• Complete all 24 required credit hours in the approved curriculum.
• Earn a minimum cumulative GPA of 2.0 or the current HBIU standard.
• Successfully complete all supervised practicum, studio, laboratory, fieldwork, or internship requirements.
• Complete and present an approved culminating capstone project.
• Satisfy all institutional, financial, conduct, and graduation requirements in force at the time of completion.