Culinary Arts Certificate [30-36 credit]

Code: CERT.CULN.ARTS

The Culinary Arts Certificate Program is designed to aid those working food service professionals who wish to increase their job value or refresh their culinary preparation and leadership skills. Typically, students do not complete the certificate program in two semesters. In those instances where a student MUST complete the curriculum in one year or two successive semesters, the student MUST obtain written permission from the Dean to waive or otherwise adjust prerequisites where indicated.

Program Learning Outcomes

  • Address the basic problems in all food services: Purchasing, receiving, storage, preparation and service effectively.
  • Earn industry-approved ServSafe Certification.
  • Produce menus that are nutritionally adequate and maintain variety, balance and appeal to the target group.
  • Be proficient in food preparation and production, purchasing, and all phases of decorating and serving food.
  • Review job titles and responsibilities.
  • Prepare food in cafeteria kitchens for dining rooms as well as food in table-service kitchen for dining rooms.
  • Evaluate methods to maintain quality and cost effective measures.

Recommended Semester Sequence

First Semester

  General Education Elective*  3
HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-108Computer Applications for the Hospitality Industry

1

HRM-110Introduction to Baking

3

WRT-101English Composition I

3

Total Credit Hours:17

HRM-108: Class offered only during spring semester.

Second Semester

  General Education Elective*  3

HRM-202Quantity Food Production and Services [Fall Only]

3

HRM-206Commercial Restaurant Operation [Spring Only]

3

HRM-212International Cuisine

3

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-220Advanced Baking Techniques [Spring Only]

3

Total Credit Hours:18

HRM-202, HRM-213: Class offered only during fall semester.

HRM-206, HRM-212, HRM-220: Class offered only during spring semester.

General Education Requirements

  General Education Elective* 3
WRT-101English Composition I

3

Total Credit Hours:6

Restricted Program Requirements

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-108Computer Applications for the Hospitality Industry

1

HRM-110Introduction to Baking

3

HRM-202Quantity Food Production and Services [Fall Only]

3

HRM-206Commercial Restaurant Operation [Spring Only]

3

HRM-212International Cuisine

3

HRM-213Classical Garde-Manger [Fall Only]

3

HRM-220Advanced Baking Techniques [Spring Only]

3

Total Credit Hours:27

HRM-109, HRM-206, HRM-212, HRM-220: Class offered only during spring semester.

HRM-202, HRM-213: Class offered only during fall semester.

Program Support Requirement:

  General Education Elective* 3
Total Credit Hours:3

Total Credit Hours: 35

Specific Program Notes

*General Education Course List.

**Class offered only during spring semester.

***Class offered only during fall semester.

Students enrolled in this program ARE NOT REQUIRED to successfully complete a course in basic algebra if indicated by Placement Testing.