Culinary Arts Certificate
Minimum Requirements for Culinary Arts Certificate: 30 credits
Students must earn a C- or better in each course.
Code | Title | Credits |
---|---|---|
General University Requirements | ||
Complete the general university requirements. | ||
Certificate Requirements | ||
Complete the certificate requirements. 1 | 6-9 | |
Culinary Arts Program Requirements | ||
Complete the following: | ||
CAH F101 | Introduction to the Culinary Field | 1 |
CAH F140 | Culinary I: Principles and Techniques | 4 |
CAH F146 | Introduction to Baking and Pastry | 4 |
CAH F150 | Food Service Sanitation | 2 |
Complete 10-13 credits from the following: | 10-13 | |
Culinary II: Stocks, Soups and Sauces | ||
Food and Beverage Service | ||
Principles of Nutrition | ||
Gourmet Cooking | ||
Introduction to Asian Cuisines | ||
Vegetarian Cooking | ||
Protein Fabrication | ||
Techniques of Healthy Cooking | ||
Menu Planning | ||
Culinary III: Vegetables and Starch | ||
Culinary IV: A la Carte Cookery | ||
Garde Manger | ||
Total Credits | 30 |
Learning Outcomes
Learning Outcomes are measurable statements that describe knowledge or skills achieved by students upon completion of the program.
Students graduating from 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