Culinary Arts, Certificate

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The Culinary Technology curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service and health care facilities.

Course offerings emphasize practical application, a strong theoretical knowledge base, and professionalism and provides the critical competencies to successfully meet industry demands. Courses also include sanitation, food/beverage service and control, baking, basic gardemanger skills, American/international cuisines, food production and hospitality supervision.

Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. American Culinary Federation certification is available to graduates. With experience, graduates may advance to positions such as sous-chef, executive chef or food service manager.

Gainful Employment Disclosure for this program.

Fall Semester 1
Prefix Number Title Class Lab Clinical Credit
 CUL 110  Sanitation & Safety
 CUL 110A Sanitation & Safety Lab
 CUL 140  Culinary Skills I
 CUL 160  Baking I
 CUL 112 Nutrition for Foodservice
 CUL 135 Food and Beverage Service
 CUL 135A Food and Beverage Service Lab 0 2 0 1
    Totals 10 16  17


Program ID: 
Total Credits (Min): 
CERT C55150
Eligible for Financial Aid: