The RMCC “Culinary Basics” Certificate of Proficiency prepares students for entry level employment and career opportunities in various areas of the food service industry. The focus is on development of basic competencies including food preparation and production skills, nutrition, food sanitation and safety, purchasing and inventory control, and kitchen management. Practical hands-on lab activities in a commercial kitchen environment provide opportunities for students to master skills required for successful employment in the culinary and hospitality fields. This program prepares its graduates for careers in restaurants, clubs, hotels, resorts, catering operations, and institutional food service. In order to earn a certificate, students must achieve a minimum grade of ‘C’ in each of the certificate program.