The certificate program in Culinary Arts prepares students for employment in a variety of food service occupations.
- 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.
|General Education Requirements 1|
|ENGL 1000||Applied Writing||3|
|MATH 1150||Math for Technology||3|
|Major Courses 1, 2|
|CULA 1000||Culinary Arts & Science||3|
|CULA 1020||Basic Food Preparation||3|
|CULA 1700||Food Service Management I||3|
|CULA 1750||Meat, Poultry, and Seafood||3|
|CULA 1800||Soups, Stocks, and Sauces||3|
Must earn a grade of "C" or better in each.
At least twelve (12) credit hours must be earned in residence.
|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|