The certificate program in Culinary Arts prepares students for employment in a variety of food service occupations.
Program Outcomes:
- Demonstrate a mastery of food service sanitation concepts and practices.
- Exhibits positive work ethic, including efficient use of time.
- Uses professional cooking and baking procedures, equipment, and terminology to adequately meet industry standards.
- Uses food management essentials of effective purchasing and cost control.
| Code | Title | Hours |
|---|---|---|
| General Education Requirements 1 | ||
| ENGL 1000 | Applied Writing | 3 |
| MATH 1150 | Math for Technology | 3 |
| Major Courses 1, 2 | ||
| CULA 1000 | Introduction to Culinary Arts | 3 |
| CULA 1020 | Basic Food Preparation | 3 |
| CULA 1050 | Sanitation | 3 |
| CULA 1500 | Baking | 3 |
| CULA 1700 | Food Service Management I | 3 |
| CULA 1750 | Meat, Poultry, and Seafood | 3 |
| CULA 1800 | Soups, Stocks, and Sauces | 3 |
| Electives | ||
| Elective | 3 | |
| Total Hours | 30 | |
- 1
Must earn a grade of "C" or better in each.
- 2
At least twelve (12) credit hours must be earned in residence.
Electives
| Code | Title | Hours |
|---|---|---|
| CULA 1600 | Advanced Baking | 3 |
| BUSN 1510 | Small Business Management | 3 |
| BUSN 1800 | Introduction to Hospitality Management | 3 |
| FIAR 1000 | Introduction to Drawing | 3 |
| FIAR 1010 | Sculpture Fundamentals | 3 |