Culinary Arts | Dietary Cuisine 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: Dietary Cuisine certificate program, students should be able to:

• Demonstrate the 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
• Describe methods for reducing the negative environmental impacts of foodservice operations
• Evaluate the sustainability of a foodservice operation and suggest cost-effective improvements
• Describe the various vegetarian diets and list the requirements for each of them
• Identify and evaluate nutritional needs for common health issues, and create recipes and menus to accommodate those needs
• Prepare a variety of dietary foods to include both savory and sweet products

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 2064	Sustainable Food Service Operations	3
CUA 2068	Vegetarian and Dietary Cuisine	3
CUA 2069	Dietary Baking	2
Total Hours		13