Culinary Studies Certificate

Culinary Arts
Program Code: C55150L1

Culinary Studies Certificate

This certificate offers students an introductory opportunity to the foodservice industry and culinary operations. The certificate is designed to enhance the professional knowledge of individuals who desire to obtain entry-level employment in industrial, institutional, and commercial foodservice operations.

The Culinary Studies Certificate course work can be of particular value to:

  1. Individuals already employed in the fields of hospitality or foodservice who desire to increase their knowledge of culinary techniques within a professional kitchen.
  2. Students who are currently completing or who have previously completed the requirements of the ACEF (American Culinary Federation Education Foundation) Apprenticeship or USDL Journeyworker Apprenticeship.

Students interested in completing the Culinary Studies Certificate have the following options.

  1. The Culinary Studies Certificate course work can be applied toward the course requirements for the College’s associate degree in Culinary Arts and Foodservice Technology Diploma, students can graduate with both the certificate and the A.A.S or Diploma.
  2. Students can earn the certificate and then complete the requirements of the Culinary Arts A.A.S degree at a later time.
  3. Students may choose to pursue additional credentials offered by the College, including certificates, diplomas, and associate degrees offered within the Hospitality Education Department.

 

Specific Requirements

  1. General college admission requirements must be met.
  2. At least 50% of the credit hours toward this certificate must be earned at the College.
  3. Students must pass all courses required to earn the certificate with a grade of “C” or higher.
  4. Students must satisfy any course prerequisite requirements and pass such courses with a grade of “C” or higher.
  5. Students pursuing the certificate should be aware that employers in Hospitality or Foodservice can require prospective volunteers, interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization.

Specific Requirements

Courses requiring a grade of “C” or better: CUL

Courses in this program

Course Course Code Credit Hours Link to course details

This course introduces the basic principles of sanitation and safety relative to the hospitality industry. Topics include personal hygiene, sanitation and safety regulations, use and care of equipment, the principles of food-borne illness, and other related topics. Upon completion, students should be able to demonstrate an understanding of the content necessary for the successful completion of a nationally recognized food/safety/sanitation exam.

This course introduces the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to exhibit the basic cooking skills used in the foodservice industry.

This course provides a laboratory experience for enhancing student skills in the fundamental concepts, skills and techniques in basic cookery, and moist, dry and combination heat. Emphasis is placed on practical experiences including recipe conversion, measurements, terminology, classical knife cuts, safe food/equipment handling, flavorings/seasonings, stocks/sauces/soups, and related topics. Upon completion, students should be able to demonstrate competency in the basic cooking skills used in the foodservice industry.

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on the practical application of heat transfer and its effect on color/flavor/texture; emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles covered as they apply to food preparation in an experimental setting.

This course introduces basic cold food preparation techniques and pantry production. Topics include salads, sandwiches, appetizers, dressings, basic garnishes, cheeses, cold sauces, and related food items. Upon completion, students should be able to present a cold food display and exhibit an understanding of the cold kitchen and its related terminology.

This course is designed to further students' knowledge of the fundamental concepts, skills, and techniques involved in basic cookery. Emphasis is placed on meat identification/fabrication, butchery and cooking techniques/methods; appropriate vegetable/starch accompaniments; compound sauces; plate presentation; breakfast cookery; and quantity food preparation. Upon completion, students should be able to plan, execute, and successfully serve entrees with complementary side items.

Total Credit Hours Required:
18

Curriculum is based on the 2020-21 catalog.

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