Culinary Arts
This certificate prepares students to serve under the supervision of pastry chefs, bakers and other food service professionals as bakery support staff and commercial bakery workers.
Courses
- AGRI 1329 — ♦ AGRI 1329 Principles of Food Science
- BIOL 1322 — ♦ BIOL 1322 Nutrition and Diet Therapy
- BUSI 1301 — ♦ BUSI 1301 Business Principles
- CHEF 1301 — Basic Food Preparation
- CHEF 1305 — Sanitation and Safety
- CHEF 1340 — Meat Preparation and Cooking
- CHEF 1341 — American Regional Cuisine
- CHEF 1345 — International Cuisine
- CHEF 1371 — Professional Kitchen Essentials
- CHEF 2264 — CAPSTONE: Practicum II
- CHEF 2301 — Intermediate Food Preparation
- CHEF 2331 — Advanced Food Preparation
- ECON 2301 — ♦ ECON 2301 Principles of Economics I - Macro
- ECON 2302 — ♦ ECON 2302 Principles of Economics II - Micro
- ENGL 1301 — ♦ ENGL 1301 Composition I
- ENGL 1302 — ♦ ENGL 1302 Composition II - Rhetoric
- HAMG 1321 — Introduction to Hospitality Industry
- HAMG 2305 — Hospitality Management and Leadership
- MATH 1324 — ♦ MATH 1324 Mathematics for Business & Social Sciences
- PHIL 1301 — ♦ PHIL 1301 Introduction to Philosophy
- PSTR 1301 — Fundamentals of Baking
- PSTR 1302 — Cake Baking and Production
- PSTR 1305 — Breads and Rolls
- PSTR 1306 — Cake Decorating I
- PSTR 1310 — Pies, Tarts, Teacakes and Cookies
- PSTR 1342 — Quantity Bakeshop Production
- PSTR 1440 — Plated Desserts
- PSTR 2264 — Capstone: Practicum
- PSTR 2301 — Chocolates and Confections
- PSTR 2307 — Cake Decorating II
- PSTR 2331 — Advanced Pastry Shop
- RSTO 1201 — Beverage Management
- RSTO 1204 — Dining Room Service
- RSTO 1306 — Facilities Layout and Design
- RSTO 1321 — Menu Management
- RSTO 2264 — CAPSTONE: PRACTICUM
- RSTO 2301 — Principles of Food and Beverage Controls
- RSTO 2307 — Catering