Technical Certificate Information

The Culinary Arts Technical Certificate program requires 21 credit hours and is considered a non-degree, one-year program. This program of study will provide you with a solid foundation in the basics of the Culinary Arts by focusing on a core of culinary arts related courses. Students explore the various segments of the hospitality industry, and the culinary occupations associated with each of those industry segments.

You will learn skills related to principles of sanitation and safety in a food service facility, basic knife skills, cooking methods, ingredient identification, vegetable, starch, meat cookery and fundamentals of the professional bake shop. In addition, you will learn skills associated with menu planning and development, food cost and purchasing principles.

Students enrolled in the program should understand that there will additional costs above tuition and other school fees associated with their culinary education. Students are required to provide their own tools, such as knives and are also required to wear and provide appropriate chef’s clothing in the food production kitchen. Other expenses that may be incurred include ingredients needed to prepare recipes outside of class that may be assigned as projects or homework.

Successful completion of the Technical Certificate program prepares you for entry-level employment in a wide range of commercial food preparation facilities such as restaurants, hotels and bake shops. You will possess a working knowledge of culinary theory, vocabulary, the ability to work in a team environment and the confidence to operate in a fast paced environment.

Technical Certificate
Course Requirements & Recommended Schedule

Fall Semester

CUL 1010            Hospitality & Supervisory Management - 3 Credits
CUL 1015            Sanitation & safety   -  2 Credits
CUL 1040            Culinary I   -   3 Credits
CUL 1050            Nutrition & Menu Planning   -  3 Credits

Spring Semester

CUL 1020            Baking Skills  - 3 Credits
CUL 1045            Culinary II    -    3 Credits
CUL 2010            Purchasing & Cost Control   -   3 Credits
CUL 2210            Internship - 1  Credit    

Total Required – Technical Certificate  - 21 Credits

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