Culinary Arts Certificate

Sequence of Study - Culinary Arts Certificate

Below are the required courses for your program arranged in a suggested sequence. Please note that the sequence does not include developmental coursework. See Academic Preparation  for the developmental course sequence if applicable to you.

Required Courses (in expected order)

• HSM-1550 ServSafe Certification 1 Credit (Program Requirement)
• CUL-1100 Introduction to Culinary Arts 3 Credits (Program Requirement; Critical Course)
• HSM-1515 Leadership and Interpersonal Dynamics in the Hospitality Industry 3 Credits (Program Requirement)
• HSM-1580 Using Technology in the Hospitality Industry 3 Credits (Program Requirement)
• HSM-1630 Food Service Operations 3 Credits (Program Requirement; Critical Course)
• CUL-1150 Food Production I 3 Credits (Program Requirement)
• CUL-1300 Baking Skills 3 Credits (Program Requirement; Critical Course)
• CUL-2150 Food Production II 3 Credits (Program Requirement)
• CUL-2200 Garde Manger and Catering 3 Credits (Program Requirement)
• CUL-2300 Advanced Baking and Pastry 3 Credits (Program Requirement)
• CUL-2450 International Cuisine 3 Credits (Program Requirement)

Program Total: 31 Credits