Culinary Arts - 60490
60490 - 35 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 preparation; usage of foods; methods of cooking; Garde manger; nutrition; baking; communication skills; math skills; computer applications; professionalism; culinary organization; food and beverage purchasing; food and beverage management. The course content also includes training in communication, leadership, human relations, employability skills and safe, efficient work practices.
Degree Requirements
Major Field Required Courses - 35 credits
| CGS 1100 | Introduction to Computer Applications for Business | 3 credits |
| FOS 2201 | Food Service Sanitation Management | 3 credits |
| FSS 1203C | Quantity Food Production I | 3 credits |
| FSS 1240C | Classical Cuisine | 3 credits |
| FSS 1246C | Baking and Pastries I | 3 credits |
| FSS 2204C | Quantity Food Production II | 4 credits |
| FSS 2206C | Quantity Food Production III | 4 credits |
| FSS 2248C | Pantry and Garde Manger | 4 credits |
| FSS 2251 | Food & Beverage Management | 3 credits |
| FSS 2942 | Internship in Culinary Management | 1-3 credits |
| HUN 1203 | Culinary Nutrition | 3 credits |