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.
- Business/Computer Technologies
- Culinary and Hospitality Mgt
- Derek Anders Jr.
(Items marked with an icon are available online.)
|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 Credits Required
*CUL 110 must be taken as a pre- or co-requisite with the lab classes CUL 114, CUL 120, CUL 121.