The Culinary Arts Certificate program is for the student who is primarily interested in a Culinary Arts concentration without the broad liberal arts background. A graduate of the Culinary Arts Certificate program will have established a basis for a career in the food service industry, and will qualify for a position as an entry-level culinary professional in a commercial or institutional food service operation.
(Housed in the Hospitality Department)
|Distribution Requirements||Credit Hours|
|FIRST SEMESTER: 16 Credit Hours|
|FSA 103 Culinary Arts I: Fundamentals of Food Preparation ||5|
|FSA 106 Food Safety and Sanitation||1|
|FSA 107 Menu Planning||3|
|HSP 102 Hospitality Service||4|
|FOOD SERVICE ADMINISTRATION ELECTIVE*||3|
|SECOND SEMESTER: 15 Credit Hours|
|FSA 117 Basic Consumer Nutrition||3|
|FSA 203 Culinary Arts II: Advanced Food Production||5 |
|C E 260 Cooperative Education-Hospitality Management*||4|
| FOOD SERVICE ADMINISTRATION ELECTIVE**|| 3|
* CE 260 can be taken during the summer
** Food Service Administration Elective Options: FSA 108, FSA 110, FSA 111, FSA 205, FSA 207, FSA 208, FSA 209.
NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.