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.

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
Culinary II: Stocks, Soups and Sauces
Food and Beverage Service
Principles of Nutrition
Gourmet Cooking
Gourmet Asian Cooking
Vegetarian Cooking
Protein Fabrication
Techniques of Healthy Cooking
Menu Planning
Culinary III: Vegetables and Starch
Culinary IV: A la Carte Cookery
Garde Manger
Total Credits30

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.

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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