Culinary Arts
Certificate in Applied Science
18 Credit Hours
The Culinary Arts certificate prepares students for entry-level cooking positions in restaurants, hotels, catering and other foodservice operations. Students study theory and practice hands-on applications of preparing, cooking and presenting food. This program meets the minimum standards for the American Culinary Federation certification level of Certified Culinarian.
Major Requirements
| BKP 101 | Introduction to Baking | 3 | |
|
Lec: 2 Lab: 3 Credit:3 |
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| IDS 109 | First Year Experience Seminar | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| CUL 104 | Introduction to Culinary Arts | 3 | |
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Lec: 3 Lab: 0 Credit:3 |
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| CUL 105 | Kitchen Fundamentals | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| CUL 112 | Classical Foundations of Cooking | 3 | |
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Lec: 2 Lab: 3 Credit:3 |
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| CUL 129 | Storeroom and Purchasing | 3 | |
|
Lec: 2 Lab: 3 Credit:3 |
| Total: | 18 |
Admission Requirements
Admission into this program requires proof of high school graduation (or GED) and qualifying scores on SAT, ACT or the TTC placement test.