Courses focus on cold foods, hot foods, baking, nutrition, safety and sanitation, and general restaurant operations.
Before you can enroll, you must interview with a Culinary Arts faculty member.
Program/Major Codes: CRTCULNRYART/RCC
What can I do with this certificate?
Career options: Gain entry-level employment as a cook, menu planner, dining room manager or other culinary positions.
Academic options: Continue your studies by completing the Associate of Applied Science degree.
More Information: Review program costs, student debt, on-time graduation and more [view PDF]
Required Core Courses
|Course #||Course Title||Credits|
|CUL 101||Principles of Restaurant Operations||3|
|CUL 110||Food Service Nutrition||2|
|CUL 115||Food Service Sanitation and Safety||3|
|CUL 130||Hot Foods I||3|
|CUL 140||Culinary Principles
|CUL 150||Garde Manger||3|
|CUL 160||Bakery and Pastry Production I||3|
|CUL 230||Hot Foods II||3|
|CUL 251||International Cuisine: World of Flavor||3|
|CUL 260||Bakery and Pastry Production II||3|