Culinary Arts, Certificate of Achievement
The Certificate of Achievement in Culinary Arts prepares students for entry-level positions as a culinarian, baker, or food service manager trainee. In these positions, employees are required to prepare menus, requisition supplies, supervise equipment use, maintain varied records, and coordinate data with accountants and others in the organization.
Courses
- CRM R100 — Principles of the Hospitality Industry
- CRM R101 — Culinary Foundations
- CRM R102A — Institutional Food Production
- CRM R102B — Institutional Food Production Management
- CRM R102C — Catering Techniques
- CRM R103A — Culinary Baking Techniques
- CRM R104 — Sanitation and Environmental Control
- CRM R105 — Gourmet Restaurant Service
- CRM R106 — Nutrition in Food Service
- CRM R107 — Dining Room Service
- CRM R120 — Customer Service
- CRM R191 — Work Experience Education in Culinary Arts & Restaurant Management