Courses focus on cold foods, hot foods, baking, nutrition, safety and sanitation, and general restaurant operations. Complete the program by taking classes exclusively on weekdays.
Before you can enroll, you must interview with a Culinary Arts faculty member.
Program/Major Codes: CRTCULNRYART/RCC
What can I do with this certificate?
Career options: Gain entry-level employment as a cook, menu planner, dining room manager or other culinary positions.
Academic options: Continue your studies by completing the Associate of Applied Science degree.
More Information: Review program costs, student debt, on-time graduation and more [view PDF]
Required Core Courses
|Course #||Course Title||Credits|
|CUL 101||Principles of Restaurant Operations||3|
|CUL 110||Food Service Nutrition||2|
|CUL 115||Food Service Sanitation and Safety||3|
|CUL 130||Hot Foods I||3|
|CUL 140||Culinary Principles
|CUL 150||Garde Manger||3|
|CUL 160||Bakery and Pastry Production I||3|
|CUL 230||Hot Foods II||3|
|CUL 251||International Cuisine: World of Flavor||3|
|CUL 260||Bakery and Pastry Production II||3|