The Introduction to Culinary Arts certified program is designed to prepare a student for entry level positions in the food service industry. This program incorporates classic and modern culinary learning with strong kitchen management skills. It requires the student to demonstrate fundamental skills and integrate food service abilities. This program applies contextualized skill development and practical exercise. The course sequencing and selection prepares the student for application and knowledge in the prerequisites to higher-level courses.
We anticipate 20 completers annually.
In this certificate program, students are prepared via a CTE academy format intending to lead them to employment upon completion.
Students gain the knowledge and skills necessary to for employment in the field of manufacturing. Local industries include food processing, automotive assembly and logistics/warehousing. All of these industries are in great need of employees with the skills that this certificate offers. Immediate employment will be offered to each completor and many will benefit from employment soon after entry into the program.
Upon completion of this program, students will be able to:
This is the first series of courses toward the Chef Apprentice Certificate program, designed for students to develop fundamental knowledge and skill in culinary arts technique and theory.
(Y1 or S1)
|CUL001||Principles of Food with Lab||3||S1|
|CUL003 ||Sanitation and Safety||2||S1|
|CUL007||Culinary Production and Operations||3||S1|
|CUL 052||Introduction to Commercial Baking||3||S1|
|HRCM001||Introduction to Hospitality||3||S1|
|HRCM012||Hospitality Cost Control||3||S2|