Oct 19, 2019  
2018-2019 Catalog 
    
2018-2019 Catalog [ARCHIVED CATALOG]

Hospitality Management and Culinary Arts: Culinary Arts Certificate Program


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Culinary Arts prepares students for employment in commercial and non commercial food operations. It is intended for new entrants, professional advancement and persons seeking re-entry in the industry as well as retraining for a new career. Graduates typically work in a variety of cook, chef and management positions. Most courses in the certificate program are also required for the hospitality management degrees programs.

Program Outcomes

The Culinary Arts Certificate program enables students to:

  1. Practice the technical skills used in food preparation and service;
  2. Apply the principles of food identification, food utilization, menu writing, recipe creation;
  3. Acquire basic supervisory skills for effective use of people and resources in foodservice operations;
  4. Becomes proficient in the proper use and maintenance of professional foodservice equipment;
  5. Identify efficient and effective layouts and workflows for professional kitchens and dining rooms;
  6. Explain the history, evolution and international diversity of food products, recipes and menus;
  7. Develop the professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers and industry professionals;
  8. Build academic skills and acquire a global perspective in general education related to food preparation and service; and
  9. Apply nutrition, sustainable and practical culinary principles in preparation for the contemporary job market.

Note:


1 Pre- or co-requisite  HSP 101  , ENG 088  and MAT 121  

2 Pre- or co-requisiteHSP 101  and HSP 109  

3 Prerequisite  HSP 102 , and eligibility for ENG 101     

4 Prerequisite HSP 103   or HSP 113  

5 Prerequisite HSP 101 HSP 109 ENG 101  

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