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Technical Certificate - Culinary Arts

The Technical Certificate in Culinary Arts provides the student with the practical skills necessary for employment as a culinary and restaurant employee. This certificate program also provides supplemental training to individuals currently employed in the field. The program is composed of selected college credit courses offered within the Associate in Science degree in Culinary Management. Each student is strongly encouraged to consult an advisor or counselor prior to course registration.

Certificate Requirements

Required Courses

FSS 1063CProfessional Baking

3 cc
FSS 1220CCulinary Techniques

3 cc
FSS 1222LCulinary Production

3 cc
FSS 2224LClassical Cuisine

3 cc
FSS 2242LInternational/Regional Cuisine

3 cc
FSS 2247CAdvanced Baking

3 cc
FSS 2248CGarde Manger

3 cc
FSS 2284CCatering, Banquet, and Event Management

3 cc
HFT 2212Food Service Sanitation and Safety

2 cc
HFT 2840CDining Room Management French Service

3 cc
HFT 2841CDining Room Management American Service

3 cc
HFT 2451Cost Control and Purchasing

3 cc

Total Credit Hours: 35

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