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Culinary Fundamentals - Certificate (Major Code - CULF)

The Culinary Fundamentals Certificate is designed to equip students with the basic skills needed for entry-level positions in foodservice operations. The program includes food service sanitation, professional kitchen equipment usage, standard kitchen measurements, knife cuts, and professional cooking techniques.

Learning Outcomes
Students who successfully complete this program will be able to do the following:

  • Apply and practice basic principles of sanitation, safety, and food handling practices 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 produce a variety of food products.
  • Develop skills in cooking techniques, including standard measurements, to produce a variety of food products.
  • Perform mathematical computations related to food service operations.

Degree Map

CORE CURRICULUM 7 CREDITS

Courses

CUL 115Food Service Sanitation*

2
CUL 116Essential Culinary Skills I*

2
CUL 117Essential Culinary Skills II*

3

TOTAL CERTIFICATE REQUIREMENTS 7 CREDITS