Culinary Skills and Operations (CTCULM)
Certificate
Description
In this program, students will prepare for a position as food production specialist in a hotel, restaurant, or other institutional setting where they will prepare dishes from a variety of menu categories and perform professional skills such as food receiving, storage, and sanitation. Students will explore elemental aspects of food service management and acquire a wide range of industry skills. This certificate also gives students a foundation for continued study in an associate degree in culinary arts.
Contact Information
- Division
- Business/Computer Technologies
- Department
- Culinary and Hospitality Mgt
- Advisors
- Derek Anders Jr.
Requirements
(Items marked with an icon 
are available online.)
Major/Area Requirements
| Class | Title | Minimum Credits | |
|---|---|---|---|
| CUL 104 | Baking Science | 2 | |
| CUL 110 | Sanitation and Hygiene * | 2 | |
| CUL 114 | Fundamentals of Baking | 3 | |
| CUL 116 | Culinary Principles | 3 | |
| CUL 118 | Culinary Nutrition | 3 | |
| CUL 120 | Classical Kitchen | 3 | |
| CUL 121 | Modern Kitchen | 3 | |
| CUL 141 | Principles of Cost Control | 3 | |
| CUL 145 | Dining Room Service | 3 | |
| CUL 150 | Management and Supervision | 3 | |
| CUL 221 | Culinary Purchasing | 3 | |
| Total | 31 | ||
- Total Credits Required
- 31
Footnotes
*CUL 110 must be taken as a pre- or co-requisite with the lab classes CUL 114, CUL 120, CUL 121.