Culinary Skills - Certificate (Major Code - CULS)
The Culinary Skills Certificate is designed to train students for entry level positions in diverse food service operations and bakeshops. The program provides training in food service sanitation, standard kitchen and bakeshop measurements, knife cuts, and professional cooking and baking techniques including breakfast and cold foods, stocks, sauces, and proper sautéing of meat, fish and poultry.
Learning Outcomes
Students who successfully complete this program will be able to do the following:
- Apply basic principles of sanitation, safety, and food handling practices, and practice them in food service operations.
- Model standards of behavior, grooming, and dress that reflect the mature attitude expected of industry professionals and reinforce personal hygiene habits that protect the health of the customer.
- Develop skills in knife, tool, and equipment handling and apply principles of food preparation to a variety of food products.
- Develop skills in cooking techniques, including standard measurements, to produce a variety of food products.
- Utilize baking and pastry equipment and ingredient functions.
- Apply the fundamentals of proper measurement techniques, bakeshop math, and baking science to the preparation of a variety of products.
- Perform mathematical computations related to food service operations.
Degree Map
CORE CURRICULUM 16 CREDITS
Courses
TOTAL CERTIFICATE REQUIREMENTS 16 CREDITS