The National Restaurant Association has launched two new post-secondary certificates for cooking and baking, developed in partnership with Pearson Education. These industry-recognized, knowledge-based certificates are designed to confirm students’ understanding and comprehension of key cooking and baking principles.
The exams were developed by a team of Subject Matter Experts from post-secondary academia and industry to ensure that these unique tests focus on the key concepts critical for success in the restaurant and foodservice industry. Based on the objectives found in market-leading post-secondary textbooks, a detailed analysis of the course objectives was completed to identify the critical competencies required of a culinary arts student. Employers can feel confident their new hires possess the core knowledge for success when they hold a cooking or baking certificate.
“As the restaurant industry’s leading provider of training and certification for more than 40 years, the National Restaurant Association is expanding its post-secondary portfolio to help the industry’s workforce grow and succeed in a variety of areas within culinary and hospitality,” said Paul Hineman, executive vice president of the National Restaurant Association.
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