Certificate of Achievement in Culinary Arts Fundamentals
This culinary arts certificate offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will gain advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
- Identify and practice food safety and sanitation to industry standards.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase the yield of the recipe, including adjustment amounts, cooking techniques, and cooking time, if necessary.
- Students will demonstrate professionalism and ability to perform in industry setting through work experience.
Upon successful completion of the certificate, students will be prepared for employment in the following culinary fields; Line cook in institutional food services such as schools, hospitals, and cafeterias; prep cook or short-order cook, entry-level baker, and restaurant management opportunities.
|REQUIRED CERTIFICATE COURSES|
|CULN 221||Culinary Development 1||4|
|CULN 222||Culinary Development 2||4|
|CULN 223||Advanced Culinary||4|
|CULN 224||Baking and Desserts||3|
|CULN 225||Garde Manger||2|
|CULN 226||Industry Management||3|
|NUTR 020||Cultural Foods||3|
|NUTR 107||Sanitation and Safety||2|
|WEXP 193DD||Culinary Intern WrkExp-1st Sem||1-4|
|WEXP 194DD||Culinary Intern WrkExp-2nd Sem||1-4|
|WEXP 195DD||Culinary Intern WrkExp-3rd Sem||1-4|
The Certificate of Achievement requirements include completion of the certificate courses with a “C” or better grade in each course. Required and support courses may be substituted with the approval of the Consumer and Family Studies Division Chair.