Culinary Arts Management Operations - 60480

60480 - 18 Credits

This certificate program is part of the Culinary Management A.S. degree program and prepares students for employment in commercial and institutional positions such as Bakers, Pantry Cooks, Prep Cooks, and Lead Cooks in the culinary industry and/or provides supplemental training for persons previously or currently employed in these occupations. Content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; methods of food preparation; usage of foods; methods of cooking; communication skills; math skills; computer applications; professionalism; culinary organization; and food and beverage purchasing.

Degree Requirements

Major Field Required Courses - 18 credits

CGS 1100Introduction to Computer Applications for Business

3 credits

FOS 2201Food Service Sanitation Management

3 credits

FSS 1203CQuantity Food Production I

3 credits

FSS 1240CClassical Cuisine

3 credits

FSS 1246CBaking and Pastries I

3 credits

FSS 2251Food & Beverage Management

3 credits

FSS 1203C, FSS 1240C, and FSS 1246C require a grade of "C" or higher for successful certificate completion.