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Culinary Arts - Certificate (Major Code - (CULA)

The Culinary Arts Certificate is designed to equip students with the skills needed to fulfill the professional expectations of the food service industry, including teamwork, communication, vocabulary, and tools and equipment. This program focuses on intermediate and advanced cooking techniques, including classical food preparation, international flavors, and commercial baking and dessert preparation. Courses also cover inventory control, cost analysis, dining room operations, and customer relation skills.

Learning Outcomes:

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

  • Apply professional principles of sanitation, safety, and food handling practices, and be able to practice them in food service operations.
  • Model standards of behavior, grooming, and dress that reflect the mature work attitude expected of industry professionals, and practice personal hygiene habits that protect the health of the customer.
  • Apply professional skills in knife and tool handling, and proper use of baking and pastry equipment.
  • Create a variety of food products by applying professional skills in cooking techniques, standard measurements, and ingredient functions.
  • Calculate mathematical equations related to foodservice operations.
  • Utilize integrated skills to manage inventory control measures and dining room operations, including professional communication skills and guest service etiquette.

    • Degree Map

CORE CURRICULUM 22 CREDITS

Courses

CUL 115Food Service Sanitation*

2
CUL 116Essential Culinary Skills I*

2
CUL 117Essential Culinary Skills II*

3
CUL 130Principles of Baking*

3
CUL 132Intermediate Baking and Pastry Techniques*

3
CUL 150Intermediate Culinary Skills*

3
CUL 151Inventory Control and Dining Room Management

3
CUL 152Advanced Culinary Skills*

3

TOTAL CERTIFICATE REQUIREMENTS 22 CREDITS