Culinary Arts Academic Credit Certificate

This condensed program of study provides the student with skills needed to perform a variety of basic food preparation activities required by the entry-level food service job. The student must successfully pass the SERV-SAFE sanitation examination to receive the certificate. Most credits earned may be applied to the A.A.S. degree . Upon completion, students are awarded a Certificate of Proficiency.

A grade of “C” or better in all career courses is required to receive the Culinary Arts Academic Credit Certificate.

Gainful employment certificate disclosure information.

Graduates of this certificate program will be able to:

Demonstrate a working knowledge of the science of food and of the history of the culinary profession
Apply computation skills pertinent to the culinary industry
Demonstrate basic cooking and baking techniques
Apply the standards of sanitation and safety that have been attained upon successful completion of the National Restaurant Association’s Serv-Safe Certification

Requirements

General Education - 6 credits

ENGL121 - English Composition: The Writing Process Credits: 3
ENVR108 - Principles of Sustainability Credits: 3

Career Studies - 25 credits as follows:

A grade of “C” or higher is required in career studies courses.

CULA116 - Introduction to Culinary Principles Credits: 2
CULA114 - Culinary Math and Purchasing Credits: 3
CULA111 - Basic Food Skills I Credits: 3
CULA112 - Basic Food Skills II Credits: 3
CULA145 - Kitchen Production Credits: 3
CULA131 - Nutrition in the Culinary Arts Credits: 3
CULA141 - Dining Room I Credits: 2
CULA151 - Baking Skills I Credits: 3
CULA266 - Meat and Seafood Science Credits: 3

Total Credits: 31

Notes:

A grade of “C” or higher must be earned in all career studies courses in order to complete this program.

Program Code for registration: CULCAC

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