Therapeutic Culinary Certificate

Culinary Arts
Program Code: C55150L2

Therapeutic Culinary Certificate

This certificate is designed to offer students basic culinary skills, an understanding of food safety and sanitation, nutrition, food science, and an in-depth look at specialized dietary needs through therapeutic cuisine. In only three semesters of study, students will earn a certificate that will provide a range of skillsets that employers value in healthcare fields as well as traditional restaurant venues.

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

  1. Individuals already employed in the fields of healthcare foodservice who desire to increase their understanding of specialized and restrictive diets.
  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 Therapeutic Culinary Certificate have the following options.

  1. The Therapeutic Culinary Certificate course work can be applied toward the course requirements for the College’s associate degree in Culinary Arts. Students can graduate with both the certificate and the A.A.S.
  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.

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

Specific Requirements

Specific Requirements:

  1. General college admission requirements must be met.
  2. At least 50% of the credits 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 perspective volunteers interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization.

Courses in this program

Course Code Course 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.

Course Code Course Credit Hours Link to course details

This course covers the principles of nutrition and its relationship to the foodservice industry. Topics include personal nutrition fundamentals, weight management, exercise, nutritional adaptation/analysis of recipes/menus, healthy cooking techniques and marketing nutrition in a foodservice operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.

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.

Course Code Course Credit Hours Link to course details

This course covers the principles of therapeutic cooking with an emphasis on gluten free, allergy free, and vegan cooking. Topics include vegan, lacto-ovo, vegetarian, nut-free, dairy-free, wheat-free, soy-free, and corn-free meal preparation. Upon completion, students should be able to demonstrate an understanding of common dietary preferences and intolerances, and be able to safely and accurately execute allergy-free meal plan preparation.

Total Credit Hours Required:
16

Curriculum is based on the 2021-22 catalog.