Culinary Arts | Advanced Culinary Certificate

Students will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 Culinary Program Fundamentals, CUA 1001 Food Safety and Sanitation, and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.

Program Learning Outcomes

Upon completion of the Culinary Arts: Advanced Culinary certificate program, students should be able to:

• Demonstrate proper safety and sanitation practices required in the commercial kitchen
• Demonstrate proper knife care, handling, and usage
• Identify common kitchen equipment and demonstrate the proper use of and cleaning
• Demonstrate a variety of food preparation techniques and apply proper cooking methods
• Fulfill the duties and responsibilities of a cook’s helper, prep cook, sauté cook, and cook’s supervisor
• Identify and discuss ingredients, flavor combinations, utensils, and cooking methods that are used in a variety of cultural cuisines
• Discuss and demonstrate the appropriate use of ethnic products as they are applied to various cultural cuisines

Additional information is available on the Culinary Arts web page. 

Certificate Requirements

Course List

Code	Title	Hours
CUA 1000	Culinary Program Fundamentals	3
CUA 1001	Food Safety and Sanitation	2
CUA 2010	Advanced Cuisine and Garde Manger	4
CUA 2033	Advanced Line Prep and Cookery	4
CUA 2045	International Cuisine	2
Total Hours		15