Culinary Science Certificate [30-36 credit]

Code: CERT.CULN.SCI

The Culinary Science Certificate Program is designed to provide those students with the first step to gain the knowledge to work in the food processing industry, universities or the Federal Government to create and improve food products; to develop new or better ways of preserving, processing, packaging, storing and delivering foods; or to engage in basic research, discovering new food sources, analyzing food content, or developing ways to process, preserve, package, or store food according to industry and government regulations.

Program Learning Outcomes

  • 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.
  • Develop means to improve food delivery to the consumer.
  • Aid the food processor in meeting industry standards.
  • Evaluate methods to maintain quality and cost effective measures.
  • Supply food service companies and related areas of the hospitality industry with new or better ways of preserving nutrients in foods.

Recommended Semester Sequence

First Semester

BIO-104Microbiology

4

CHM-102Chemistry in Context

4

CHM-112College Chemistry

4

HRM-103Professional Food Preparation Techniques

3

WRT-101English Composition I

3

Total Credit Hours:18

Second Semester

CHM-212Organic and Biochemistry [Spring Only]

4

HRM-102Food Protection and Safety

3

HRM-106Menu Planning and Nutrition

1

HRM-110Introduction to Baking

3

HRM-212International Cuisine

3

HRM-213Classical Garde-Manger [Fall Only]

3

Total Credit Hours:17

HRM-212: Class offered only during spring semester.

HRM-213: Class offered only during fall semester.

General Education Requirements

WRT-101English Composition I

3

General Education Course:

BIO-104Microbiology

4

Total Credit Hours:7

Restricted Program Requirements

CHM-102Chemistry in Context

4

CHM-112College Chemistry

4

CHM-212Organic and Biochemistry [Spring Only]

4

HRM-102Food Protection and Safety

3

HRM-103Professional Food Preparation Techniques

3

HRM-106Menu Planning and Nutrition

1

HRM-110Introduction to Baking

3

HRM-212International Cuisine

3

HRM-213Classical Garde-Manger [Fall Only]

3

Total Credit Hours:28

HRM-212: Class offered only during spring semester.

HRM-213: Class offered only during fall semester.

Total Credit Hours: 35

Specific Program Notes

*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.