Culinary Arts Basics Certificate of Completion

Core Courses (38 credits)

• CUL 100 - Culinary Art Fundamentals 3 credits
• CUL 110 - Culinary Sanitation and Safety 2 credits
• CUL 125 - Culinary Nutrition and Sustainability 2 credits
• CUL 135 - Stocks, Sauces, and Soups 3 credits
• CUL 145 - Breakfast Production 3 credits
• CUL 155 - Introduction to Baking 3 credits
• CUL 165 - Culinary Methods I (Meat I) 3 credits
• CUL 175 - Culinary Methods II (Meat II) 3 credits
• CUL 185 - Culinary Methods III (Vegetables, Fruit, Pasta, Grains) 3 credits
• CUL 190 - Cold Food Production 2 credits
• CUL 205 - Introduction to Food and Beverage Operations 3 credits
• CUL 215 - Advanced Baking, Pastry, and Dessert 3 credits
• CUL 225 - Dining Room Essentials 2 credits
• CUL 235 - Advanced Culinary Skills and Techniques 3 credits

Suggested Elective (1 credit)

• CUL 158 - Internship 1 credits

General Education Courses (15 credits)

• ENGL 150 - Vocational/Technical and Business Writing 5 credits
• MATH 100 - Vocational Technical Mathematics 5 credits (or higher)
• PSYCH 106 - Human Relations 5 credits

Minimum Credits Required: 54