Culinary Fundamentals
Certificate
Program Start Date: Fall term (day) or spring term (evening)
Minimum Program Length: 1 term, day or evening
Curriculum
Note: The first semester of this certificate must be completed prior to enrolling in Culinary Arts Certificate courses.
Program Description
Culinary Fundamentals students learn the basic principles and applications of the food service industry. Competencies include safe food handling practices, sanitation, knife skills, equipment operation and safety, and basic food preparation.
Gainful Employment Disclosure information
This program falls under Gainful Employment Disclosure regulations, a
rule by the U.S. Education Department. Each program that falls under these regulations is required to report:
- Occupation, SOC code, and links to profile on O*NET
- Costs – tuition/fees and books/supplies
- On-time graduation (completion) rate for program.
- Job placement rate for students completing program
- Median
loan debt incurred by students as provided by ED (identified separately
as Title IV loan debt and private educational loan debt)
Practical Experience
Students gain practical experience in a modern kitchen facility under the Program Director and local chefs. Students observe community hospitality operations through scheduled college and community events.
Professional Opportunities
Banquet and catering prep, pantry prep, line prep, dining room host or server.
Unique Aspects
This certificate must be completed prior to enrolling in the Culinary Arts Certificate. ServeSafe, the industry's leading food safety training and certification program, is included in this certificate.
EEDA Career Cluster
Hospitality & Tourism
Course Requirements for Culinary Arts
A. General Education Courses (followed by number of credit hours)
(None)
B. Major Courses (followed by number of credit hours)
CPT 101 Introduction to Computers* (3)
HOS 101 Principles of Food Production I* (3)
HOS 155 Hospitality Sanitation* (3)
HOS 102 Principles of Food Production* (3)
HOS 103 Nutrition* (3)
HOS 104 Introduction to Culinary Arts* (3)
HOS 112 Introduction to Baking Science* (1)
*Grade of "C" or better is required.
C. Electives and/or Other Additional Courses Required for Graduation
• None
Minimum semester hours required for graduation: 19