Culinary Arts Certificate
The culinary arts and hospitality program prepares students for careers in this ever-expanding field. Graduates can seek employment in various food service operations or in the management of restaurants, bakeries, hotels, hospitals, camps or any other facility that requires food service as part of its operation. Certificates in culinary arts or baking and pastry arts are offered.
Minimum Requirements for Baking and Pastry 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 | |
| Baking and Pastry 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 |
| CAH F248 | Intermediate Baking and Pastry | 4 |
| Complete 6-9 credits from the following: | 6-9 | |
| Introduction to Cake Decorating | ||
| Food and Beverage Service | ||
| Principles of Nutrition | ||
| Pastry Tube Art | ||
| Fundamentals of Baking | ||
| Techniques of Healthy Cooking | ||
| Artisan Breads | ||
| International Breads | ||
| Menu Planning | ||
| Total Credits | 30 | |
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 | ||
| 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 Credits | 30 | |
