Culinary Arts | Introduction 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: Introduction

This certificate is designed for students seeking basic skills to enter the food services field. Students will learn national sanitation standards, management skills, and introduction to baking and cooking skills. Students will obtain the knowledge to work as a station cook with a food service establishment upon completion of this program. Examinations will be given throughout the program.

Program Learning Outcomes

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

• Identify and operate common tools and equipment used in a commercial kitchen
• Produce a variety of items using common cooking techniques
• 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 1045	Introduction to Baking	4
CUA 1056	Nutrition for the Hospitality Professional	3
Total Hours		19