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Culinary Skills and Operations (CTCULM)



In this program, students will prepare for a position as food production specialist in a hotel, restaurant, or other institutional setting where they will prepare dishes from a variety of menu categories and perform professional skills such as food receiving, storage, and sanitation. Students will explore elemental aspects of food service management and acquire a wide range of industry skills. This certificate also gives students a foundation for continued study in an associate degree in culinary arts.

Contact Information

Business/Computer Technologies
Culinary and Hospitality Mgt
Derek Anders Jr.
Alice Gannon-Boss


(Items marked in orange are available online.)
Major/Area Requirements
Class Title Minimum Credits
CUL 104 Baking Science 2
CUL 110 Sanitation and Hygiene * 2
CUL 114 Fundamentals of Baking 3
CUL 116 Culinary Principles 3
CUL 118 Culinary Nutrition 3
CUL 120 Classical Kitchen 3
CUL 121 Modern Kitchen 3
CUL 141 Principles of Cost Control 3
CUL 145 Dining Room Service 3
CUL 150 Management and Supervision 3
CUL 221 Culinary Purchasing 3
Total 31
Total Credits Required


*CUL 110 must be taken as a pre- or co-requisite with the lab classes CUL 114, CUL 120, CUL 121.

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