CULCAC - Culinary Arts Academic Credit Certificate

Program Title

Culinary Arts Academic Credit Certificate

Program Code

CULCAC

Program Description

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.

Graduates of this 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

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.