Full course description
Culinary Certificate Program
This well-rounded 16-week culinary program prepares students for success in professional kitchen environments through a blend of foundational skills, advanced techniques, and essential certifications.
Begin with Introduction to Culinary, where you’ll learn knife skills, core cooking methods, equipment usage, and plating techniques to build a strong culinary foundation. Progress to Advanced Culinary, which focuses on professional-level techniques such as sous vide, curing, smoking, buffet production, and meat butchery.
In Nutrition, explore the science behind balanced, sustainable meals through a combination of lecture and hands-on recipe testing. The Baking & Pastry course develops your skills in crafting breads, pastries, cakes, and plated desserts, with an emphasis on consistency and presentation.
Additionally, the Self-Paced ServSafe Certification course ensures you understand critical food safety, sanitation, and handling practices. This nationally recognized certification is essential for working in any commercial kitchen.
Program Overview
16-Week Self-Paced ServSafe Certification
Study food safety, sanitation, and handling practices on your schedule. Earn your ServSafe certificate — a must-have for all professional kitchen environments.
Four 8-Week In-Person Culinary Classes
Held every Tuesday and Thursday
1. Introduction to Culinary
Learn knife skills, basic cooking methods, equipment usage, and plating techniques. Build the foundation of your culinary expertise.
2. Advanced Culinary
Dive into sous vide, curing and smoking, buffet-style production, and meat butchery. This course emphasizes advanced techniques for professional kitchens.
3. Nutrition
Explore the science of nutrition through lecture and hands-on recipe testing. Learn how to design balanced meals using healthy, sustainable ingredients.
4. Baking & Pastry
Master the essentials of baking breads, pastries, cakes, and plated desserts. Emphasis on technique, presentation, and consistency.
Program Benefits
Flexible structure
Professional chef instructors
Hands-on training
Industry-recognized certification
Small class sizes
Great for beginners or working professionals
Course Instructors: John F. Deflieze
Dates and Times: August 5, 2025 - November 20, 2025
Course Cost: $4,000.00
John F. Deflieze is an Associate Professor of Practice at the School of Hotel and Restaurant Management at Northern Arizona University. He is also the Associate Director of Food and Beverage Operations at the Mesa Workforce Development Center.
For registered NAU students, faculty, and staff with an @nau.edu email address, please click “Login” at the top right corner of the page and log in using your NAU credentials. Do not create a new Catalog account.
For more information, or to find out more about a payment plan for this summer camp, please contact: continuinged@nau.edu
Accessibility
Professional disability specialists are available at Disability Resources to facilitate a range of academic support services and accommodations for students with disabilities. If you have a documented disability, you can request assistance by contacting Disability Resources at 928-523-8773 (voice), 928-523-8747 (fax), or dr@nau.edu (e-mail).
Refunds
Students may withdraw from a course with a full refund up to one week prior to the course start date. There is a 50% administration fee for withdrawals from one week prior to the course start date until the day the course begins. After the course start date, refunds are no longer available.