2018-2019 Program Requirements for CTCULM

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.


(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


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