Culinary Arts Certificate
Credits Required: 34 (2016-2017 Academic Year)
The Culinary Arts Certificate program prepares students with little or no culinary experience to move immediately into the workforce upon graduation as advanced line cooks in finer restaurants.
With small class sizes, students receive personal attention while learning commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped commercial kitchen. All students perform every laboratory project, ensuring competence and confidence in culinary skills.
The training received in sanitation will prepare you for ServSafe Certification, a much needed and well-compensated requirement in the food service industry.
The student will earn six credits toward a certificate through business internships where the student will apply the new skills and knowledge in real world settings.
Upon completion of this program the student 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.
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
Intro to Culinary Arts/Baking I
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 introduced. 5-2-6
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
Prin of Cooking/Baking II
This course covers preparation of leading, small and specialty sauces; soups; stocks; pasta; rice; potatoe; salads; and vegetables. Additional baking principles are covered. Prerequisties: CULA100 and CULA110. 5-2-6
Nutrition and Menu Planning
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. 3-0-3
Curriculum - 2nd Year
Third Semester - 12 Credits
Advanced Principles of Cooking
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. Prerequisite: CULA115. 5-2-6
Culinary Arts Internship I
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. Prerequisite: CULA115 Co-Requisite: CULA120 1-15-06
Fourth Semester - 6 Credits
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 Prerequisite: CULA120.