The culinary arts certificate prepares you for work as a baker, pantry cook, prep cook or lead cook in commercial and institutional settings. The program also provides supplemental training for those previously or currently employed in the culinary industry.
This certificate applies to the culinary management AS degree.
This curriculum is from the current college catalog and is meant to provide prospective students an example of courses taken in this degree/certificate. It is not intended to be used for graduation requirements. Students should consult an advisor for graduation information.
CCC.CULA (35 Credit Hours)
The purpose of this program is to prepare students for employment in commercial and institutional positions such as bakers, pantry cooks, prep cooks, and lead cooks in the culinary industry and/or to provide supplemental training for persons previously or currently employed in these occupations.
Program Required Courses
YEAR I – First Semester
†FOS 1201 Safety and Sanitation - 2 cr.
†FSS 1223C Food Preparation for Managers - 4 cr.
†FSS 2100, Menu Development and Marketing - 3 cr.
†HFT 2210 Supervisory Development - 3 cr.
YEAR I – Second Semester
†FSS 1063C Food Specialty I (Baking) - 3 cr.
†FSS 1500 Food and Beverage Control - 3 cr.
†FSS 2120 Food Purchasing and Storing - 3 cr.
YEAR I – Third Semester
†HFT 1000 Introduction to Hospitality Industry Management - 3 cr.
†HUN 2203, Culinary Nutrition – 3 cr.
Electives (Any FSS course) - 2 cr.
YEAR II – First Semester
†FSS 1248C Food Specialties II (Garde Manger I) - 3 cr.
†HFT 2840 Maître D’ and Dining Room - 3 cr.
†Courses symbolized with a dagger (†) are offered online in addition to the traditional delivery methods. Online availability may vary by academic term.
NOTE: Coursework may be applied to the two-year AS degree Culinary Management program.