The Culinary Arts certificate prepares students for a wide variety of entry level positions in the culinary arts industry. It combines a foundation of culinary and management skills the industry demands, in addition to a curriculum that incorporates opportunities to learn and work in a student-operated restaurant. The curriculum introduces students to the basic fundamental skills and philosophies of the food service industry and helps prepare them for their career as a foodservice professional.
A graduate should be able to:
- Demonstrate proficient use of culinary terminology and classical cooking methods using a wide array of ingredients to design, produce, plate, and critically analyze a variety of classic, contemporary, regional and international dishes.
- Demonstrate all food and beverage costing techniques related to profitable food service business operations.
- Reflectively practice proper ethical purchasing and procurement processes as it relates to the proper flow of goods for a successful food service operation.
- Personally demonstrate appropriate safety and sanitation practices, including safe food service equipment operation, as it relates to the hospitality industry.
- Demonstrate appropriate employability skills necessary for an entry level position in the industry.
|CUL 101||Culinary Foundations||3|
|CUL 102||Hospitality Fundamentals||3|
|CUL 120||Introduction to Culinary Techniques||3|
|BPA 120||Introduction to Baking & Pastry||3|
|CUL 114||Food & Beverage Operations||3|
|CUL 125||American Regional Cuisine||3|
|CUL 151||Purchasing & Cost Control||3|
|CUL 170||Management & Supervision||3|
|CUL 221||Garde Manager||3|
|CUL 250||European Cuisines||3|
|CUL 282||Restaurant Operations||4|
|ESW 206||Basic Nutrition||3|
TOTAL SEMESTER HOURS CREDIT: 37
Page modified: 3/22/2016