Nov 28, 2024

2023-2024 College Catalog

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2023-2024 College Catalog [ARCHIVED CATALOG]

Culinary Arts Certificate

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Department: Hospitality

Program/Major Code: CRTCULNRYART/RCC2

CIP Code: 12.0505

Program Learning Outcomes

Upon successful completion of the program, the learner will be able to:

Perform knife skills according to American Culinary Standards (ACF).
Understand and apply sanitation and safety standards within the day to day operation of a restaurant.
Demonstrate the basic fundamentals of cooking in a professional kitchen.

First Semester

First eight weeks

CUL 105 - Food Service Nutrition and Sanitation 3 Credits
CUL 140 - Culinary Principles 3 Credits

Second eight weeks

CUL 130 - Savory Cuisine 3 Credits
CUL 150 - Garde Manger 3 Credits
CUL 160 - Bakery and Pastry Production I 3 Credits

Second Semester

CSA 100 - Computer Literacy 1 Credits
CUL 101 - Principles of Restaurant Operations 3 Credits
CUL 163 - Sauces 3 Credits
CUL 170 - Dining Room Operations 2 Credits
CUL 174 - From Garden to Table 3 Credits
CUL 180 - Food in History 3 Credits
CUL 189 - Culinary Arts Capstone I 1 Credits

Program Total: 31 Credits

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