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
Total	16
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
Total	15
TOTAL CREDITS	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.

NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.