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Culinary Arts Basic Certificate

Culinary Arts

Basic Certificate (BC)

View the Semester Map Culinary Arts Basic Certificate
The Basic Certificate program in the Culinary Arts curriculum introduces the student to the commercial kitchen environment by covering safety and sanitation procedures, basic mise en place including knife skills and station set-up, proper use and care of equipment, classical cooking terminology, standard cooking methods, stock preparation, and sauce production. This program is designed to give the student the opportunity to investigate and assess Culinary Arts as a possible career goal.​ ​

Details: Basic Certificate (BC)

Career Pathway

Credit Hours (CH)

13

Program/Plan Number

364

Funding Options

Open For Enrollment

Yes

Also Offered At

 

Career Possibilities

Courses

+-

Prerequisites

 CH

General Education Requirements

 CH

Program Core Requirements

13  CH
Culinary
330CUL 701
Intro To Food Service I 3
This class is an introduction to the food service industry (history, organization and future challenges), career opportunities, standards of professionalism, instruction in principles, procedures and use of basic equipment; basic food and kitchen safety, beginning fundamentals and concepts of cooking. An emphasis will be placed on culinary math and measurements as well as culinary terminology. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 703, 705, and 708.
Offered at: Kennedy-King
330CUL 703
Food Sanitation & Safety I 2
Safe food handling is expected at all times when working in a commercial kitchen for the safety of the guests. This class will cover topics such as preventing food-borne illness, HACCP procedures, facility sanitation, legal guidelines, kitchen safety, safe food preparation, storing, and reheating guidelines to introduce the student to kitchen safety and sanitation. Writing assignments, as appropriate to the disciplines, are part of the course.
Prerequisites:Eligibility for English 100 and Reading 125 and Math 098; Concurrent enrollment in 330CUL 701, 705, and 708.
Offered at: Kennedy-King
330CUL 705
Chef'S Training I-Section A 4
This course covers basic knife skills, proper station set-up and sanitation, classical cooking terminology, standard cooking methods, stock preparation, sauce preparation and heat transfer methods of steaming, sweating and roasting. Emphasizes professionalism, team work and career readiness as basic elements for success. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098, Concurrent enrollment in 330CUL 701,703 and 708.
Offered at: Kennedy-King
330CUL 708
Chef's Training I-Section B 4
This class continues building on Chef Training I – A with a focus on the standard cooking and heat transfer methods of frying, broiling, poaching, and braising. Includes practicing knife skills, proper station set-up, classical cooking terminology and culinary math and measurements. Students will be introduced to basic plate presentations. Writing assignments, as appropriate to the discipline, are part of the course.
Prerequisites:Eligibility for English 100, Reading 125 and Math 098; concurrent enrollment in Culinary 701, 703, and 705.
Offered at: Kennedy-King

Additional Requirements

 CH

Elective Program Requirements

 CH

Area of Focus

 CH

Focus Electives

 CH

 CH
Total Minimum Credit Hours
 

Career Pathways