Culinary Arts
Certificate program (Typically finished in two semesters)
The mission of the Culinary Arts certificate is to provide excellence in culinary education, guiding the learner in the pursuit of intermediate culinary skills and employment goals.
The Culinary Arts Certificate program is designed to provide classroom instruction and practical hands-on laboratory work. The certificate is intended to provide a foundation in culinary arts. Emphasis is placed on building skills and techniques .
Culinary arts certificate graduates are trained for careers leading toward the following job opportunities: Prep Cook, Line Cook, Banquet Cook, Institutional, Caterer, and Kitchen Manager. The student will be able to seek employment in a variety of restaurant venues.
This program provides the student the opportunity:
- To prepare for employment in the Hospitality and Foodservice Industry.
The graduate of this program is able to:
- Demonstrate knowledge and practical application of classical and modern cooking techniques.
- Demonstrate appropriate sanitation and safety practices.
CUL-101 - Culinary Fundamentals I A, 5 credits
CUL-111 - Foundations for Culinary, 4 credits
CUL-202 - Restaurant Operations I, 3 credits
HRM-102 - Safety & Sanitation, 2 credits
PAS-111 - Foundations for Pastry, 4 credits
FIRST YEAR - SECOND SEMESTER
CRR-101 - Career Ready, 1 credits
CUL-211 - Foundations for Culinary II, 4 credits
CUL-250 - Restaurant Operations II, 3 credits
Elective - Culinary Arts Elective, 3 credits
Elective - Culinary Arts Elective, 3 credits
HRM-112 - Menu Planning, 3 credits
Total Credits for Degree: 35
