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Culinary Arts Certificate

CCBC EVENTS

SGA Meeting

9/22/2014 - 9/22/2014
SSC,conference room, lower level

SGA Meeting

9/29/2014 - 9/29/2014
SSC,conference room, lower level

Phi Theta Kappa Meeting

9/30/2014 - 9/30/2014
Library, room 215

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Culinary Arts Certificate

Credits Required: 34

Our Culinary Arts Certificate program prepares students with little or no culinary experience to move immediately into the workforce upon graduation as advanced line cooks or entry-level management positions in finer restaurants.

With small class sizes, the program will allow you to receive personal attention as you learn commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped state-of-the-art commercial kitchen.  All students perform every laboratory project, ensuring competence and confidence in your new culinary skills.  Additionally, the training you receive in sanitation will prepare you for ServSafe Certification, a much needed and well-compensated requirement in the food service industry.

You will also earn credits toward your certificate through business internships where you will apply your new skills and knowledge in real world settings.  Upon completion of this program you will be fully prepared for immediate entry into the field of culinary arts with positions such as cook, line cook, assistant baker, pastry baker, and bread baker.

Crosswalk

Click below to view the crosswalk (transition of program courses from an old program to a current program):
2010 - 2011 Culinary Arts Certificate 

Curriculum - 1st Year

First Semester - 7 Credits

Code
Title
Credits
CULA 100
Intro to Culinary Arts/Baking I
6.00
This course provides an introduction to working in a commercial foods kitchen including safety principles; operation; care and cleaning of tools and equipment; basic food handling; and receiving and storage techniques. Baking and basic food preparation principles are covered with an emphasis on measurement and culinary calculations, following recipes, ingredient characteristics and integration. Customer service techniques are introduces.
CULA 110
Sanitation Principles
1.00
This course examines sanitation principles and practices for the commercial foods kitchen. Students will apply the principles learned here to all other laboratory or intern settings. 1-0-1

Second Semester - 9 Credits

Code
Title
Credits
CULA 115
Prin of Cooking/Baking II
6.00
This course covers preparation of leading, small and specialty sauces; soups; stocks; pasta; rice; potatoe; salads; and vegetables. Additional baking principles are covered.
CULA 125
Nutrition and Menu Planning
3.00
This course provides an introduction into the science of nutrition and its relationship to food preparation and menu planning. Students will explore foods and their nutrients; the human digestive system; and the role food preparation techniques have in the preservation of nutrients. Students will also explore and plan menus for special diet requirements.

Curriculum - 2nd Year

Third Semester - 12 Credits

Code
Title
Credits
CULA 120
Advanced Principles of Cooking
6.00
Preparation of meats, fish, shellfish, and poultry utilizing dry and moist heat cooking methods will be emphasized. Topics include basic cutting and trimming of subprimal cuts of beef and pork; disjointing and de-boning of chicken; shellfish pre-preparation; and pre-preparation of foods for the various cooking techniques. Prerequisites: CULA100, CULA110 5-2-6
CULA 210
Culinary Arts Internship I
6.00
The purpose of the Food Preparation and Services Internship is to provide the student with the opportunity to apply tasks to live situations. Individual internship plans will be developed for each student. Students may select an internship experience from a list of emphasis areas proposed by each site. Prerequisites: CULA115 Co-Requisities: CULA120 (1-15-06)

Fourth Semester - 6 Credits

Code
Title
Credits
CULA 200
Practical Cuisine
6.00
Food preparation with emphasis placed on restaurant operations, menu planning and execution of meals, time management, costing and recipe development for special requests. Critical thinking, communication, leadership and customer service skills are incorporated into this course. 5-2-6