Culinary Arts Certificate

Program Learning Outcomes

Upon completion of this program, students will be able to:

• Demonstrate the fundamentals of mise en place: a safe, organized and sanitary kitchen workstation.
• Produce correctly prepared, nutritious and visually appealing menus and meals in a timely manner.
• Demonstrate the ability to use standard kitchen equipment safely and correctly.
• Describe the procurement process for food and beverage in the culinary/hospitality industry.

Program Requirements: (36 Credits)

• CULA 111 - Introduction to Culinary Arts Credits: 2
• CULA 113 - Basic Baking Skills Credits: 2
• CULA 115 - Culinary Skills Credits: 3
• CULA 151 - Intermediate Culinary Skills Credits: 3
• CULA 212 - Advanced Baking Techniques Credits: 2
• CULA 215 - Advanced Food and Beverage Service Credits: 4
• CULA 251 - Restaurant Concept Credits: 4
• CULA 257L - Fundamentals of Meat Fabrication and Butchery Credits: 1
• CULA 265 - Advanced Culinary Skills Credits: 3
• CULA 293 - Culinary Cafe Practicum Credits: 3
• CULA 298 - Culinary Internship Credits: 1-3
• HRMG 118 - Sanitation and Safety - ServeSafe Manager Course Credits: 2
• HRMG 250 - Controlling Cost and Purchasing Food and Beverage Credits: 3
• NUTR 2110 - Human Nutrition Credits: 3

Related Requirements: (9 Credits)

• CULA 112L - Bread Baking I Credits: 1
• CULA 114 - Commercial Baking Credits: 4
• CULA 216L - French Cuisine Credits: 1
• CULA 217L - Asian Cuisine Credits: 1
• CULA 219 - Vegetarian Cuisine Credits: 2
• CULA 220L - Food Trends Workshop Credits: 1
• CULA 222L - Italian Cuisine Credits: 1
• CULA 226L - Southwest Cuisine Credits: 1
• CULA 229L - Jewish Food Credits: 1
• CULA 232L - Cake Making Credits: 1
• CULA 233L - Cake Decorating Credits: 1
• CULA 234L - Chocolate and Sugar Workshop Credits: 1
• CULA 235L - The Plated Dessert Credits: 1
• CULA 242L - American Country Cooking Credits: 1
• CULA 250 - Pastry Presentation and Display Credits: 4
• CULA 256L - History of Spices Credits: 1

Total 45 Credits Min.