The Introduction to Culinary Technology Certificate provides high school students the introductory level concepts and skills needed for successful employment in the food service industry and culinary operations following graduation and the exceptional benefit of having completed 14 credit hours toward the Associate of Applied Science degree in Culinary Technology. This certificate offers students courses from various arenas of the industry for hands-on educational experience from a top-rated program accredited by the American Culinary Federation.
| Course Prefix/Num | Course Title | ||
|---|---|---|---|
| Core Courses | |||
| CUL-110 | Sanitation & Safety | 2 | SHC |
| CUL-112 | Nutrition for Foodservice | 3 | SHC |
| CUL-140* | Culinary Skills I | 5 | SHC |
| CUL-140A* | Culinary Skills I Lab | 1 | SHC |
| CUL-160* | Baking I | 3 | SHC |
| Total SHC for Core Courses: | 14 | SHC | |
| Other Major Courses | |||
| ACA-115 | Success & Study Skills | 1 | SHC |
| Total SHC for Other Major Courses: | 1 | SHC | |
| Total Required Courses | |||
| Total SHC for Other Required Courses: | 14 | SHC | |
While your tuition is fully covered, please note that books and course-related fees are not included. In addition, CCP students are not eligible for financial aid, so it is important to plan accordingly for these expenses.
We encourage you to connect with your school liaison to confirm any additional fees associated with your specific course.
You can also research and estimate textbook costs in advance by visiting the A-B Tech Bookstore to view current pricing and required materials.