Asian Culinary Arts Certificate
The Asian Culinary Arts Certificate is designed to prepare students for careers as cooks in the hotel/restaurant/food service industry. In this certificate, students will develop the knowledge and skills required of entry-level cooks in Asian food service related establishments. Students complete foundational studies in Chinese, Japanese and other Asian cuisines, including Malaysian, Singaporean, Thai, Vietnamese, Korean and Fusion.
Courses
- CULI 1193 — Meat, Poultry & Seafood 1
- CULI 1195 — Soups & Sauces 1
- CULI 1196 — Asian Culinary Principles
- CULI 1197 — Cold Kitchen Hot Appetizers 1
- CULI 1198 — Vegetables & Starches 1
- CULI 1291 — Cold Kitchen Hot Appetizers 2
- CULI 1293 — Meat, Poultry & Seafood 2
- CULI 1295 — Soups & Sauces 2
- CULI 1298 — Vegetables & Starches 2
- CULI 1299 — Kitchen Management