This Culinary Arts Certificate, a program of the Business department will prepare students for entry into the culinary field and enable incumbent workers to enhance their skills within their current position or prepare for increased responsibilities. Students will receive a strong foundation in the many facets and professional settings of food service from culinary basics to food preparation and cooking techniques, baking, nutrition, safety and sanitation. Graduates will be prepared for employment in the culinary industry.
A minimum of 26 credits is required for graduation.
NOTE: Students enrolled in this program will be required to purchase uniforms and supplies.
Student Professional Liability Insurance
Students may be required to carry professional liability insurance. The premium is to be paid at the time of course registration.
Requirements
| BIO103 | Human Nutrition & Health | 3 |
| CLN101 | Introduction to Culinary Arts | 3 |
| CLN102 | Applied Culinary Techniques I | 4 |
| CLN107 | Introduction to Bake Shop | 3 |
| CLN202 | Applied Culinary Techniques II | 4 |
| CLN208 | Pastry Techniques | 3 |
| CLN250 | Culinary Internship | 3 |
| ENG101 | English Composition I | 3 |
Courses with Prerequisites: CLN202, CLN208, CLN250
Courses with Corequisite: CLN102
Recommended Course Sequence/Pathway Culinary Arts Certificate
Year 1 Fall
| CLN101 | Introduction to Culinary Arts | 3 |
| CLN102 | Applied Culinary Techniques I | 4 |
| CLN107 | Introduction to Bake Shop | 3 |
| ENG101 | English Composition I | 3 |
Year 1 Spring
| BIO103 | Human Nutrition & Health | 3 |
| CLN202 | Applied Culinary Techniques II | 4 |
| CLN208 | Pastry Techniques | 3 |
| CLN250 | Culinary Internship | 3 |