Culinary Skills and Operations (CTCULM)

Certificate

This program is being phased out in Fall 2021. New students are not being accepted into this program.

 2019-20 | 2020-21 | 2021-22

2021-2022 Academic Requirements

In this program, students will prepare for a position as food production specialist in a hotel, restaurant, or other institutional setting where they will prepare dishes from a variety of menu categories and perform professional skills such as food receiving, storage, and sanitation. Students will explore elemental aspects of food service management and acquire a wide range of industry skills. This certificate also gives students a foundation for continued study in an associate degree in culinary arts.

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
If you have questions contact Eva Samulski, Dean of Business & Computer Technologies.
This program is being phased out in Fall 2021. New students are not being accepted into this program.
Major/Area Requirements
Class   Title Minimum Credits
CUL 104   Baking Science 2
CUL 110   Sanitation and Hygiene* 2
CUL 114   Fundamentals of Baking 3
CUL 116   Culinary Principles 3
CUL 118   Culinary Nutrition 3
CUL 120   Classical Kitchen 3
CUL 121   Modern Kitchen 3
CUL 141   Principles of Cost Control 3
CUL 145   Dining Room Service 3
CUL 150   Management and Supervision 3
CUL 221   Culinary Purchasing 3
Total 31

 

 

Total Credits Required
31

Footnotes

*CUL 110 must be taken as a pre- or co-requisite with the lab classes CUL 114, CUL 120, CUL 121.