Culinary Arts Certificate

Program Description

The Culinary Arts Certificate provides students with training in both theory and practice needed to   become proficient in food preparation. Students learn key professional skills and techniques, including safe and sanitary kitchen practices, volume production of hot and cold dishes and baked goods by utilizing commercial kitchen technology and equipment. Students gain critical thinking skills required to navigate common issues within the culinary field to include staffing, daily operations and menu design. Courses in this program help students achieve personal and professional goals within the food service industry.

Program Outcomes

1. Demonstrate safe and sanitary kitchen practices
2. Prepare a variety of hot and cold dishes and 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. Utilize technology and equipment typically found in food service operations

Sequence of Study

Below are the required courses for your program arranged in a suggested sequence. Please note that the sequence does not include the English co-requisite course (EGL-0100S ) or any co-requisite MAT courses (MAT-0113C , MAT-0114C , MAT-0125C  and MAT-0135C  ). See Academic Preparation  for more information on College Readiness 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 Foodservice 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-2300 Advanced Baking and Pastry Credits: 3 (Program Requirement)
• CUL-2450 International Cuisine Credits: 3 (Program Requirement)
• CUL-2800 Dining Services Credits: 3 (Program Requirement)

Program Total: 31 Credits