Culinary Arts Certificate

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.

Semester Pathway

This pathway is a suggested sequence of courses for your program of study. Work with an advisor to develop a unique pathway for your placement recommendations, any prior college courses, and your specific situation.

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