Culinary Arts - Two-Year Certificate of Completion (CC2)
The Culinary Arts Two-Year Certificate of Completion is designed to expose students to the foundational step-by-step processes of classical and contemporary culinary techniques and to serve as a competency-based learning experience that prepares students for a successful career in the hospitality industry. All course credits in this Certificate may be applied to the Culinary Arts Associate of Applied Science.
Courses
- BA 214 — Business Communications (4 Credits)
- BAK 101 — Introduction to Baking & Pastry (4 Credits)
- BAK 265 — Comprehensive Retail Baking Operations (5 Credits)
- CUL 102 — Food Safety and Sanitation (2 Credits)
- CUL 104 — Applied Math for Culinary Arts (4 Credits)
- CUL 110 — Culinary Foundations I (4 Credits)
- CUL 140 — Culinary Foundations II (4 Credits)
- CUL 170 — Culinary Foundations III (4 Credits)
- CUL 181 — Modern Garde Manger (4 Credits)
- CUL 200 — Comprehensive Kitchen Operations for the Restaurant Industry (5 Credits)
- CUL 230 — Culinary Nutrition and Applied Techniques of Healthy Cooking (3 Credits)
- CUL 270 — Culinary Arts Capstone (6 Credits)
- HM 130 — Hospitality Industry Supervision and Principles of Leadership (4 Credits)
- HM 150 — Procurement, Ingredient Identification and Food Cost Control (3 Credits)
- HM 190 — Dining Room Operations (5 Credits)
- HM 290 — Career Success and eFolio Presentation (2 Credits)
- MTH 015 — Basic Mathematics (4 Credits)
- WR 121Z — Composition I (4 Credits)