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HUMAN SERVICES: Culinary Arts Certificate of Mastery Program
Certificate Offered: Mastery of Culinary Arts
Credits Required: 34
Program Director:
Deborah Micheals, Business & Technologies
deborah.micheals@ccbc.edu
Our Mastery of 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 class sizes limited to 15 students, you will receive personal attention as you learn commercial kitchen functions, food characteristics, and preparation techniques in a fully equipped state-of-the-art commercial kitchen.
Curriculum - 1st Year |
Code |
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Course |
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Credits |
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First Semester - 5 Credits |
CULA100 |
|
Intro to the Commercial Kitchen |
|
4 |
CULA110 |
|
Sanitation Principles |
|
1 |
|
|
Second Semester - 5 Credits |
CULA115 |
|
Stocks, Soups, Sauces, Starches, |
|
5 |
|
|
& Egg Preparation
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Curriculum - 2nd Year |
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Fourth Semester - 12 Credits |
CULA120 |
|
Moist and Dry Heat Preparation |
|
6 |
|
|
Principles |
|
|
CULA210 |
|
Food Prep & Services Internship I
|
|
6 |
|
|
or |
|
|
CULA211 |
|
Food Prep & Services Internship II |
|
6 |
|
Fifth Semester - 12 Credits |
CULA200 |
|
Line Cooking and Advanced Buffet |
|
6 |
CULA210 |
|
Food Prep & Services Internship I |
|
6 |
|
|
or |
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|
CULA211 |
|
Food Prep & Services Internship II |
|
6 |
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| Public
Service Occupations |
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