Culinary Arts, Certificate

Certificate Requirements

Summer II

• SDV 100 - Fundamentals of College Study (1 Credit)

Fall

• CUL 101 - Sanitation and Safety Systems (1 Credit)
• CUL 102 - Principles of Food Preparation (3 Credits) ≈
• HMR 101 - Introduction to the Hospitality Industry (3 Credits)

Spring

• CUL 124 - Continental Cuisine (3 Credits) *
• CUL 140 - Introduction to Baking (3 Credits) *
• CUL 170 - Culinary Nutrition (2 Credits)
• CUL 211 - Garde Manger (3 Credits) *
• HMR 256 - Food and Beverage Management (3 Credits)

Symbol(s)

* This course has a prerequisite.

≈ This course has a corequisite.

Learning Outcomes

Graduates of this program should be able to:

1. Identify and utilize proper food and beverage preparation and service practices to operate a food service facility that also meets industry standards for safety, cleanliness and sanitation;
2. Describe and employ appropriate management practices to manage multiple facets of a food service facility;
3. Develop a comprehensive marketing plan for a food service facility;
4. Apply procurement/inventory procedures and purchasing/cost controls to the operation of a food service facility; and
5. Create and serve a variety of cuisines typically found in a food service facility in a team environment.