Culinary Arts Certificate (CULC)

Attention This is an overview of the program. The course sequencing is meant to serve as a guideline for your semester planning. Please note that the scheduling of courses, program sequencing and curriculum are subject to change.
The program focuses on sustainable or farm-to-table culinary arts skills, with a focus on local sourcing and farm-fresh ingredients. Students participating in a yearlong, 32-credit Culinary Arts Certificate program.

The culinary Arts program is to prepare people with the professional culinary knowledge to enjoy successful, long-term careers in the hospitality/food service industry. Students who complete the program will be able to continue studies in Hospitality Management, Culinary Arts, Pastry Arts and Gastronomy at an accredited college or university.

This career program is designed to provide students with the skills demanded by a culinary arts position in the hotel, restaurant or foodservice industry. Students receive classroom and practical applications instruction in a kitchen facility. Typical jobs for which graduates of this program are expected to be qualified include line cook, prep cook, executive steward, kitchen manager, sous chef and a variety of other foodservice management positions.

Upon completion of the program, qualified graduates are hired by hotels, restaurants and institutional foodservice facilities. Upon successful completion of this program, graduates will be able to:
• demonstrate behaviors characterizing and defining hospitality professionals.
• apply technical knowledge associated with hospitality professionals in food service organizations
• explain sustainable stewardship and describe how to apply this principle to food service organizations.
Fall Semester (first seven weeks)
Course Number Course Name Course Credits
CUL 105 Culinary Foundations 3
CUL 115 Culinary Techniques 3
HRM 120 Purchasing for the Hospitality Industry 3
Semester Credits 9
Fall Semester (second seven weeks)
Course Number Course Name Course Credits
HRM 131 Sanitation 2
CUL 120 Meat & Seafood Identification 3
CUL 125 Grade Manger 3
Semester Credits 8
Winter Session (online)
Course Number Course Name Course Credits
BUS 248 Essentials of Entrepreneurship and Small Business 3
Semester Credits 3
Spring Semester (first seven weeks)
Course Number Course Name Course Credits
CUL 130 Baking Fundamentals 3
CUL 231 International Cuisines 3
CUL 235 American Regional Cuisines 3
Semester Credits
Spring Semester ( second seven weeks)
Course Number Course Name Course Credits
CUL 250 Culinary Arts Practicum 3
Semester Credits 3
Total Credits 32
Fees are still being determined and will be posted prior to August 24, 2018 in the online version of the catalog.