College Credit Certificate
The Culinary Arts program prepares students to become certified cooks. It is designed to prepare students to take the national competency test administered by the American Culinary Federation (ACF). The program also prepares students to take the ServeSafe certification examination.
Required Program of Study
| Course Number | Semester | Course Title | Credits |
|---|---|---|---|
| CUL102 | Fall | Basic Food Preparation and Safety | 6 |
| IFT110 | Microcomputer Applications | 3 | |
| ORI100 | College Success Strategies | 2 | |
| CUL126 | Spring | Food Preparation Theory | 6 |
| HEA119 | Personal Nutrition | 1 | |
| CUL215 | Summer | Breakfast Cookery | 3 |
| CUL235 | Professional Baking | 3 | |
| CUL201 | Fall | Food Preparation Practicum | 3 |
| CUL240 | Garde` Manger | 3 | |
| CUL220 | Spring | Food Service Sanitation | 2 |
| CUL225 | Advanced Food Service Practicum | 3 | |
| MGT215 | Human Relations in Business | 3 | |
| Total Credit Hours Required for the Program | 38 | ||
Upon successful completion of the program, the student should be able to:
- Utilize a personal computer to prepare documents using word processing, spreadsheet and database software and to perform basic navigation of the Internet.
- Apply the fundamental health and safety principles of nutrition.
- Safely use hand tools and equipment in a Food service environment.
- Apply skills in the preparation of salads, dressings, dips, sandwiches, and proper set up of work stations.
- Apply skills in production of Vegetables, and Fruits.
- Prepare Meats, Poultry, and Seafood in a variety of cooking techniques.
- Prepare eggs in a variety of styles, as well as breakfast meats, quick breads, and starches.
- Apply knowledge of ingredients, and mixing methods for a variety of baked goods.
- Produce frozen desserts, tarts, fruit desserts, decorated cakes, and meringues.
- Prepare aspics, forcemeats, pates, mousse, and marinades for use as decoration as well as consumption.
- Apply entry level skills in menu design, food cost, labor cost, and purchasing fundamentals.
- Apply the use of HACCP (Hazard Analysis-Critical Control Point) as an everyday occurrence in food production
Please note: These programs can be pursued on a part-time basis.
Appropriate placement test scores, or the completion of certain developmental courses, are required for all programs of study. Additional prerequisites may be necessary for some courses and can be found in the course descriptions section of the catalog.
It is recommended that students confer with their advisor when selecting electives.
