Culinary Arts Certificate
Credits Required: 34 (2017-2018 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.
Curriculum - 1st Year
First Semester - 7 Credits
|CULA 100||Intro to Culinary Arts/Baking I ||6.00|
|CULA 110||Sanitation Principles ||1.00|
Second Semester - 9 Credits
|CULA 115||Prin of Cooking/Baking II ||6.00|
|CULA 125||Nutrition and Menu Planning ||3.00|
Curriculum - 2nd Year
Third Semester - 12 Credits
|CULA 120||Advanced Principles of Cooking ||6.00|
|CULA 210||Culinary Arts Internship I ||6.00|
Fourth Semester - 6 Credits
|CULA 200||Practical Cuisine ||6.00|