Basic Culinary Skills - Technical Certificate of Credit

The Basic Culinary Skills Technical Certificate program is designed for entry-level positions in the food preparation industry. Individuals enrolled in the program may specialize in hot and cold food preparation or in pastry preparation. Graduates will also possess be competent in the sanitary kitchen operations and safety procedures. The certificate provides an early exit point for student in the Culinary Arts program or may be applied to the diploma for students who require a higher degree of expertise in the field.

Length of Program
A minimum of 21 credit hours is required for graduation. A full time student can expect to
complete the program in 2 quarters.

Employment Opportunities
Graduates of the program are prepared for entry-level positions in a variety of food preparation industries.

ADMISSIONS REQUIREMENTS
Age: Applicant must be 16 years or older.
Education: A high school diploma/GED is required.
Program Acceptance/Placement: Applicant must achieve program ready or provisional scores on the ASSET placement test (or submit acceptable SAT/ACT scores.) Applicants who do not attain the minimum scores may take refresher/remedial instruction in order to meet admissions requirements.

CURRICULUM

Course # Course Title Credit Hrs

CUL 100 Professionalism in Culinary Arts 3
CUL 110 Food Service Sanitation and Safety 3
MAT 101 General Math 5
CUL 112 Principles of Cooking 5
CUL 121 Basic Baking I 5