CULCAC - Culinary Arts Academic Credit Certificate
Program Title
Program Code
Program Description
Graduates of this program will be able to:
- 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
course - English Composition: The Writing Process Credits: 3
ENVR 108 - 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
course - Basic Food Skills I Credits: 3
course - Basic Food Skills II Credits: 3
CULA145 - Kitchen Production Credits: 3
course - Nutrition in the Culinary Arts Credits: 3
course - Dining Room I Credits: 2
CULA 151 - Baking Skills I Credits: 3
course - Meat and Seafood 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.