Program Description
The Certificate I in Culinary Arts is designed to prepare the student for entry and mid-level positions within the culinary and hospitality industry. The program emphasizes practical learning through hands-on culinary classes that provide the student with fundamental skills to cook professionally, familiarity with a wide range of foods and preparation styles, experience working in a commercial kitchen, and an understanding of the long history and broad operations of the service trades. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computational skills, and basic technical skills utilized in the culinary industry.
Successful professionals in the culinary arts and service industry possess a passion for cooking, are committed and dependable, have an aptitude for hospitality and customer service, and enjoy working in a fast-paced team environment. A career in this industry demands a positive attitude, excellent physical and mental stamina, and a commitment to quality and professionalism.
This certificate can be completed independently or applied toward the Associate of Applied Science (AAS) degree in Culinary Arts or Business, providing a flexible pathway for both focused and broader career development.
General Education Requirements
Program Requirements
Course Requirements
Program Electives
Student must complete six (6) credits from the following list of courses, with a minimum of three (3) credits from CULA:
Student must complete six (6) credits from the following list of courses with the assistance of the faculty advisor. A minimum of three (3) credits must be from CULA:
| CULA | 3 credits |
| BADM, HOSP, MGT, MKT | 3 credits |
| AECL 1000 | Agroecology | 4 credits |
| AECL 2140 | Food, Ethics, and Sustainability | 3 credits |
| CMAP 1200 | Computer Information Systems | 3 credits |
| FDSC 1410 | Scientific Study of Food | 3 credits |
| IMGT 2400 | Intro to Information Management | 3 credits |
| ORTM 1000 | Foundations of Recreation and Tourism | 3 credits |