Culinary Arts Certificate

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Minimum Requirements for Culinary Arts Certificate: 30 credits

Students must earn a C- or better in each course.

Credits
General University Requirements
Complete the general university requirements.
Certificate Requirements
Complete the certificate requirements. 16-9
Culinary Arts Program Requirements
Complete the following:
CAH F101Introduction to the Culinary Field1
CAH F140Culinary I: Principles and Techniques4
CAH F146Introduction to Baking and Pastry4
CAH F150Food Service Sanitation2
Complete 10-13 credits from the following:10-13
CAH F141
Culinary II: Stocks, Soups and Sauces
CAH F154
Food and Beverage Service
CAH F160
Principles of Nutrition
CAH F170
Gourmet Cooking
CAH F172
Introduction to Asian Cuisines
CAH F174
Vegetarian Cooking
CAH F175
Protein Fabrication
CAH F176
Techniques of Healthy Cooking
CAH F230
Menu Planning
CAH F242
Culinary III: Vegetables and Starch
CAH F243
Culinary IV: A la Carte Cookery
CAH F250
Garde Manger
Total Credits30
1

As part of the certificate requirements, CAH F256 is recommended to complete the computation requirement and CAH F255 is recommended to complete the human relations requirement.

Upon completion of the Culinary Arts Certificate, students are prepared to sit for the Servsafe Food Protection Managers Certification through the National Restaurant Association and the Food Handlers Certificate through the State of Alaska.  

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Roadmaps

Roadmaps provide suggested semester-by-semester study plans for programs and are based on full-time enrollment, unless otherwise specified.

  • This roadmap should be used in conjunction with regular academic advising sessions. All students are encouraged to meet with their advisor or mentor each semester.
  • Certain courses and milestones must be completed in the specified semester to ensure on-time graduation.
  • Transfer credits may affect the roadmap.
  • Requirements, course availability, and sequencing may change.
  • Courses marked with (*) are recommended.
First Year
FallCreditsSpringCredits
CAH F101201CAH F176 (*)262
CAH F140204CAH F255 (*)133
CAH F150202CAH F256 (*)102
Complete one of the following: (*)93Program Elective3
 
 
 10 10
Second Year
FallCredits 
CAH F146204 
Program Elective3 
Program Elective3 
 10 
Total Credits 30

Footnote Definitions

General Education Requirements Degree Requirements Program & Other Requirements
1--Communication 8--Alaska Native-themed 20--Program Requirement
2--Arts 9--Communication 21--Capstone Requirement
3--Humanities 10--Computation 22--Concentration Course
4--Social Sciences 11--Ethics 23--General Elective
5--Additional Arts, Humanities or Social Sciences 12--Humanities 24--Minor Course
6--Mathematics 13--Human Relations 25--Upper Division
7--Natural Sciences 14--Humanities or Social Sciences 26--Program Elective
15--Library & Information Research
16--Mathematics
17--Natural Sciences
18--Other
19--Social Sciences

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Learning Outcomes

Learning Outcomes are specific, measurable statements that define the knowledge and skills students will gain by the end of the program.

Graduates of this program will be able to:

  • Demonstrate foundation-level techniques, processes, methods and ingredients used to prepare baked goods
  • Demonstrate foundation-level techniques, processes, methods and ingredients used in cooking
  • Apply various methods and processes to add flavor to foods
  • Demonstrate an understanding of the history and workings of the culinary arts and hospitality industry
  • Effectively provide information to supervisors, co-workers, and subordinates in written form, email, or in person
  • Perform recipe conversions, calculate yield analysis, determine food and restaurant costs, determine menu price, and interpret profit and loss statements
  • Apply human relations skills that lead to effective working relationships with supervisors, co-workers and subordinates
  • Demonstrate proficient and proper use of tools and equipment
  • Demonstrate safe receiving, handling and processing of food; identification and proper handling of food spoilage; and application of safety and sanitation measures to minimize food-borne illness and injury