Culinary Arts Certificate

Program Description

Graduates of the Culinary Arts Certificate Program will be able to:

• Demonstrate safe and sanitary kitchen practices
• Prepare a variety of hot and cold dishes, baked goods
• Prepare complete meals in large volumes
• Explain the major issues in restaurant management including issues of staffing, equipment, and menu design
• Demonstrate proficiency with technology typical in food service operations

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

Program Total: 31 Credits