Description: 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
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
Total
16
SECOND SEMESTER
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
Total
15
TOTAL CERTIFICATE REQUIREMENTS
31
* 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.
