Introduction to Culinary Arts Certificate

Program Overview

It equips students with the knowledge and techniques necessary for a successful career in the culinary arts industry, preparing them for roles such as chef, sous chef, or pastry chef. The program features dedicated faculty, flexible learning options, and a focus on practical application.

Program Outline

• Offered by:
St. Thomas University (STU)
• Delivery mode:
Online
• Duration:
15 college credits
• Target audience:
Individuals interested in pursuing a career in culinary arts or enhancing their culinary skills.
• Program Description:
• This program provides fundamental culinary skills and techniques, explores the art of cooking, covers food & beverage management, and includes an in-depth course on seafood sustainability, fabrication, and preparation.
• Focuses on creating culinary and baking and pastry dishes from around the globe to build skills, develop flavors, and refine your palate.
• Offers flexibility through online demonstrations, lectures, and videos.
• Emphasizes a unique blend of theory, science, techniques, and business fundamentals.
• Objectives:
• Equip students with the essential skills and knowledge to succeed in the culinary arts industry.
• Provide a comprehensive understanding of food preparation, cooking techniques, and food & beverage management.
• Develop students' culinary creativity and ability to create diverse dishes.
• Enhance students' knowledge of seafood sustainability and responsible sourcing practices.

Outline:

• Course Structure:
• Asynchronous learning model providing schedule flexibility.
• Dedicated credentialed faculty for each course.
• Engagement through live or on-demand video lectures and assignments.
• Course Schedule:
• The program consists of five 3-credit courses:
• HFT1800 Food & Beverage Management
• CUL100 Culinary Foundations
• CUL200 Culinary Fundamentals
• CUL300 Culinary Essentials
• CUL400 Advanced Seafood Cookery
• Individual Module Descriptions:
• HFT1800 Food & Beverage Management:
Explores various career opportunities within the Food & Beverage segment, focusing on the impact of Food & Beverages on Tourism destinations and Hospitality offerings.
• CUL100 Culinary Foundations:
Introduces the techniques practiced in the professional kitchen, including craft, tools, food safety and sanitation, basic knife skills, mise en place, moist and dry heat cooking methods, basic plating, and nutrition concepts.
• CUL200 Culinary Fundamentals:
Focuses on cooking applications with a product or ingredient focus, introducing salads & dressings, vegetables, eggs, soups, sauces, rice, grains, and legumes.
• CUL300 Culinary Essentials:
Continues focusing on cooking applications with a product or ingredient focus, introducing pasta, meat & poultry, fish, bread baking, and pastry arts.
• CUL400 Advanced Seafood Cookery:
Provides an understanding of the primary culinary categories of fish and seafood, proper handling and fabrication of various forms of seafood, and application of culinary techniques to optimize seafood preparation.

Assessment:

• Assessment Methods:
• A combination of assignments, quizzes, and exams may be used to assess student learning and achievement.
• Specific assessment methods for each course may vary.
• Assessment Criteria:
• Students will be assessed on their ability to demonstrate culinary skills and knowledge, apply culinary techniques, understand food safety and sanitation principles, and create diverse dishes.
• Rubrics and grading criteria will be provided for each assessment component.

Teaching:

• Teaching Methods:
• The program utilizes a variety of teaching methods, including:
• Online demonstrations and lectures
• Video tutorials
• Interactive exercises
• Individual and group assignments
• Live or on-demand video interaction with faculty
• The program aims to create an engaging and interactive learning environment.
• Faculty:
• The program features dedicated credentialed faculty for each course.
• The program's focus on global cuisine and seafood sustainability offers a unique and enriching learning experience.

Careers:

• Potential Career Paths:
• Chef
• Line cook
• Sous chef
• Pastry chef
• Caterer
• Food stylist
• Culinary instructor
• Food blogger
• Restaurant entrepreneur
• Career Opportunities:
• The program prepares graduates for a wide range of career opportunities in the culinary arts industry, including restaurants, hotels, catering companies, food production facilities, and educational institutions.
• Graduates can also pursue entrepreneurial ventures in the food industry.
• Career Outcomes:
• The program aims to equip graduates with the skills and knowledge necessary to succeed in their chosen culinary career path.
• Graduates are prepared to enter the workforce with a strong foundation in culinary arts and a competitive edge in the job market.

Other:

• Cost:
$1,445 per 3-credit course.
• Registration:
Students will receive a STU Chef jacket upon registering.
• Full access:
Students will have full access to a library of instructional videos, demonstrations, recipes, ingredient and equipment lists.
• Time commitment:
Students are expected to commit approximately 15 hours per week to their studies.
• Accreditation:
The program is recognized by the American Culinary Federation.
• Location:
The program is offered online.