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
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 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.

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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