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Culinary Technology Certificate |
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Culinary Technology (C55200)
Certificate Program
The
Culinary Technology curriculum provides specific training required to
prepare students to assume positions as trained culinary professionals
in a variety of
food service settings including full service restaurants, hotels,
resorts, clubs, catering operations, contract food service, and health
care facilities.
Course offerings emphasize practical application, a strong theoretical knowledge base and professionalism, and provide the critical competencies to successfully meet industry demands. Courses also include sanitation, food-beverage service and control, baking, garde manger,American/international cuisines, food production, and hospitality supervision.
Graduates should qualify for entry-level positions such as line cook, station chef, and assistant pastry chef. With experience, graduates may advance to positions such as sous-chef, executive chef, or food service manager.
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| Mouse-over the course number for the course description and prerequisites. |
Class Hours |
Lab Hours |
Credit Hours |
| CUL 110 |
Sanitation and Safety |
2 |
0 |
2 |
| CUL 110A |
Sanitation and Safety Lab |
0 |
2 |
1 |
| CUL 140 |
Basic Culinary |
2 |
6 |
5 |
| CUL 160 |
Baking I |
1 |
4 |
3 |
| CUL 170 |
Garde Manger I |
1 |
4 |
3 |
| CUL 240 |
Advanced Culinary Skills |
1 |
4 |
3 |
| Total Required Minimum Semester Hours: |
19 |
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