To add an advanced level culinary arts certificate that will provide students with a higher level of skills and knowledge to successfully enter and thrive in the field of culinary arts, food preparation/service, and hospitality.
Apply skills in knife, tool and equipment handling to produce a variety of food products.
Apply the fundamentals of baking science to the preparation of a variety of products.
Design recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.
Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.
Required core courses:
Credit Hours: (7 Required)
CULN100 Introduction to Culinary Arts and Hospitality
CULN110 Food Safety and Sanitation
CULN120Introduction to Culinary Skills & Principles
Select a minimum of 7 units from the courses below:
Credit Hours: (7 - 8 Required)
CULN130 International Cuisine
or CULN140 Introduction to Baking & Pastry
or CULN150 Principles of Pantry
or CULN160 Principles of Beverage Service
Select a minimum of 2 units from the courses below:
Credit Hours: (2 Required)
CULN230 Healthy American Cuisine
or CULN240 Vegetarian Cuisine
or CULN250 Modern Food: Style, Design, Theory And Production
Select one of the following courses:
Credit Hours: (1 - 4 Required)
CULN299 Cooperative Work Experience Education
or CULN190 Food & Beverage Production Management
Total: 17.00 - 21.00
The projected number of students to earn a certificate or degree annually is ~30-40.
To add an advanced level culinary arts certificate that will provide students with a higher level of skills and knowledge to successfully enter and thrive in the field of culinary arts, food preparation/service, and hospitality.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
CULN 100 | Introduction to Culinary Arts and Hospitality | 2 | Y1 |
CULN 110 | Food Safety and Sanitation | 2 | Y1 |
CULN 120 | Introduction to Culinary Skills & Principles | 3 | Y1 |
Select a minimum of 7 units from the courses below: | |||
CULN 130 or | International Cuisine | 3 | Y1 |
CULN 140 or | Introduction to Baking & Pastry | 3 | Y1 |
CULN 150 or | Principles of Pantry | 2 | Y1 |
CULN 160 | Principles of Beverage Service | 2 | Y1 |
Select a minimum of 2 units from the courses below: | |||
CULN 230 or | Healthy American Cuisine | 2 | Y2 |
CULN 240 or | Vegetarian Cuisine | 2 | Y2 |
CULN 250 | Modern Food: Style, Design, Theory And Production | 2 | Y2 |
Select one of the following courses: | |||
CULN 299 or | Cooperative Work Experience Education | 1-4 | Y2 |
CULN 190 | Food & Beverage Production Management | 2 | Y2 |
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