Culinary Skills and Operations (CTCULM)

Certificate

Imagine yourself in chef's uniform developing skill-set in a commercially licensed kitchen laboratory in your first semester. As chefs in training, learn alongside qualified ACF instructors gaining current industry trend based skills and knowledge to become highly sought after as professional employees.

Here is what you can expect as a student turning your passion into an exciting career:

  • Exploration of the Hospitality Industry
  • Science of Cookery and Knife Skills
  • Food Safety and Sanitation
  • The Art of Service
  • Basic Kitchen and Dining Restaurant Operation Skills

Take skills specific courses with focus on hands on training to become industry ready for entry and mid-level employment positions. Upon completion, students are ready to implement acquired skills in restaurants, hotels, resorts. Become employed where personal passion meets opportunity and career success. #enrolltoday

Earned Credentials

Embedded in our rich program offerings, students are equipped with key managerial competencies and concepts through the National Restaurant Association's Manage First program. Certificates that students can earn upon successful national examination performance includes Customer Service, ServSafe®, Controlling Food Service Cost, and ServSafe Alcohol®.

Highlights

Hone your skills at our campus student run restaurant Garrett's, dedicated to developing tomorrow's Culinarians and hospitality professionals. And with a few additional courses, you can further enhance skill-set and knowledge with advanced culinary and general education courses to achieve an Associates in Applied Science in Culinary Arts and Hospitality Management.

2018-19 | 2019-20

2019-2020 Academic Requirements

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.

Division
Business/Computer Technologies
Department
Culinary and Hospitality Mgt
Advisors
Derek Anders Jr.
Alice Gannon-Boss
(Items marked with an icon online icon 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
31

Footnotes:

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