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 | |
Estimated Costs
| Textbooks (for courses on an A-B Tech campus) | $100 - $600 |
|---|---|
| Consumable Fees (for courses on an A-B Tech campus) | $100 |
| Tools/Instruments (for courses on an A-B Tech campus) | $300 |
| Uniforms (for courses on an A-B Tech campus) | $345, excluding shoes |