Culinary Arts | Culinary Arts 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.

Culinary Arts: Culinary Arts

This program is designed for students who seek employment as a journeyman cook, station cook, or entry level cook in a professional establishment. Students will develop skills and understanding of line cookery, basic baking, saucier station, production, nutrition, sanitation, menu planning, cold food production, and entree preparation. Examinations will be given throughout the program.

Program Learning Outcomes

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

• Create menus for different styles of food service establishments
• Prepare and produce the five mother sauces and derivates
• Prepare center of the plate entrees using common cooking methods
• Plan and prepare food display items for buffets and banquets
• Apply food safety and sanitation standards to prevent foodborne illness

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 1005	Food Service Concepts and Management Skills	3
CUA 1025	Introduction to Foods	4
CUA 1027	Soups, Sauces, and Consommes	3
CUA 1029	Center of the Plate	4
CUA 1045	Introduction to Baking	4
CUA 1056	Nutrition for the Hospitality Professional	3
CUA 2010	Advanced Cuisine and Garde Manger	4
CUA 2033	Advanced Line Prep and Cookery	4
Total Hours		34