This program has been replaced by Culinary Skills and Operations Certificate (CTCULM). Students currently enrolled need to complete it by the end of the Spring/Summer 2021 semester.
If you have questions about this program please contact a program advisor or contact a general student advisor.
This program prepares students for a position as a food production specialist in a hotel, restaurant, or institution, where sauteing, roasting, broiling, baking, vegetable preparation, producing soups and sauces, food storage, and sanitation will be among the skills they will use. The program also gives students a foundation for continued study toward an Associate in Applied Science in Culinary and Hospitality Management.
Copies can be obtained from the Counseling Office, a program advisor, or from the Curriculum and Assessment Office Web site: Articulation Agreements.
|CUL 100||Introduction to Food Service and Hospitality Industry||2|
|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 145||Dining Room Service||3|
|CUL 150||Management and Supervision||3|
|CUL 210||Garde Manger **||3|
|CUL 224||Principles of Cost Control||3|
- Total Credits Required
*CUL 110 must be taken as a pre- or co-requisite with any of the lab classes: CUL
114, CUL 120, CUL 121.
**CUL 210 is offered in spring semesters only.