2020-2021 Catalog 
    
    Nov 29, 2021  
2020-2021 Catalog [PREVIOUS CATALOG YEAR]

Culinary Arts Fundamentals Certificate


The Certificate in Culinary Arts Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Credit Hours Required: 16

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Culinary Arts Fundamentals Suggested Course Sequence  

Program Outcomes


Upon successful completion of the Culinary Arts Fundamentals Certificate program, the learner will be able to:

  1. Identify and apply culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation.
  2. Identify fruit and vegetable classifications and prepare and use a variety of products.
  3. Use kitchen small-wares, equipment, knives and bakery equipment.
  4. Apply food costing techniques and recipe conversions using standard and metric measurements.
  5. Fabricate meat, fish and poultry products.
  6. Produce basic stocks, sauces and soups.
  7. Cook poultry, fish and meat products.
  8. Produce a variety of cheeses and pastas.
  9. Produce dressings for salads and sandwiches.
  10. Prepare simple salads, sandwiches, breakfast foods, and hors d'oeuvres appropriate for the food service industry.
  11. Prepare basic breads, rolls, cakes, cookies, bakery sauces, icings and fillings.

Curriculum map link