Program Type: Career Program

Program Total: 31 Credits

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.

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

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Required Courses

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-2800 Dining Services Credits: 3 (Program Requirement)

CUL-2450 International Cuisine Credits: 3 (Program Requirement)

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