Culinary Arts, Certificate of Competency (CULC)

Program Overview

The Culinary Arts Certificate of Competency equips students with essential skills for entry-level positions in the foodservice industry. Through hands-on kitchen lab courses, students develop proficiency in cooking techniques, food handling, and culinary terminology. The program prepares individuals for roles such as restaurant chef, line cook, and prep cook, providing a foundation for further education or immediate employment.

Program Outline

Degree Overview:

Overview:

The Culinary Arts Certificate of Competency prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook, and prep cook. The certificate includes courses providing skill development in kitchen lab courses and is designed for a student who either wants to enter the field of Culinary Arts or pursue the Culinary Arts Associate in Applied Science Degree.

Objectives:

• Demonstrate knowledge and use of foodservice and culinary terminology.
• Exhibit the ability to identify various food products and their common uses.
• Demonstrate various cooking methods and appropriate presentation techniques.
• Demonstrate the ability to properly use and care for professional foodservice equipment and culinary tools.
• Exhibit ability to produce various ethnic and regional cuisines.
• Demonstrate the ability to apply principles of good nutrition in producing foods that meet consumer demands.
• Demonstrate knowledge of safe food handling practices and prepare students for food handlers’ sanitation certification.
• Demonstrate accepted practices and procedures required for planning, operation, and record keeping as applied in a restaurant, catering, or food service operation.

Outline:

• First Semester (12 Hours)
• HRM 110: Food Sanitation and Safety Supervision (3 hours)
• CUL 115: Professional Cooking I (3 hours)
• CUL 150: Baking and Pastry Foundations I (3 hours)
• CUL 210: Foodservice Purchasing (3 hours)
• Second Semester (12 Hours)
• CUL 220: Nutrition and the Hospitality Industry (3 hours)
• CUL 230: Professional Cooking II (3 hours)
• CUL 151: Baking and Pastry Foundations II (3 hours)
• CUL 215: Menu Planning and Cost Control (3 hours)
• Third Semester (3 Hours)
• CUL 232: International Cuisine (3 hours)

Careers:

• Restaurant chef
• Banquet chef
• Sous chef
• Kitchen manager
• Production cook
• Line cook
• Prep cook