Culinary Arts | Culinary Production 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: Culinary Production 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 and cleaning
• Prepare and evaluate classical recipe preparations
• Prepare and evaluate a variety of stocks, soups, and sauces
• Explain how the composition and structure of meat, poultry, fish, and shellfish relates to selection and cooking methods

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 1025	Introduction to Foods	4
CUA 1027	Soups, Sauces, and Consommes	3
CUA 1029	Center of the Plate	4
Total Hours		16