Culinary Arts Certificate

Program Description

The Culinary Arts Program introduces students to the unique skills associated with culinary arts. 

Program Outcomes

1. Demonstrate safe and sanitary kitchen practices
2. Prepare a variety of hot and cold dishes, baked goods
3. Prepare complete meals in large volumes
4. Explain the major issues in restaurant management including issues of staffing, equipment, and menu design
5. 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 (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