Culinary Arts Certificate

Print Degree Planner (opens a new window) |

ACADEMIC PLAN: 245

CIP CODE: 12.0500

AWARD: Certificate

LENGTH: 1 Year

Purpose:

To develop a foundation of skills that prepares the student for entry-level employment in a food service operation.

Admissions Requirements:

Individuals are eligible for admission to CVCC if they are high school graduates or the equivalent, or if they are eighteen years of age or older and able to benefit academically from study at the community college, as demonstrated by assessment in reading, writing, and mathematics.

Program Requirements:

All students expected to complete the requirements for a degree, diploma, certificate, or career studies certificate must complete an Application for Graduation.

Courses:

The Program Pathway for Culinary Arts Certificate is a resource for students that lists the following items:

The recommended order in which to take the program courses
Suggested course when more than one option exists
Which semester each course is typically offered
If the course has a prerequisite
Courses that may lead to a certificate (if offered in the program)

Please Complete Program Requirements in the Order Listed:

HRI 106 - Principles of Culinary Arts I Credits: 3
HRI 128 - Principles of Baking Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
SDV 100 - College Success Skills Credits: 1
HRI 119 - Applied Nutrition for Food Service Credits: 3
HRI 218 - Fruit, Vegetable and Starch Preparation Credits: 3
Social Science Elective Credits: 3 ¹
ENG 111 - College Composition I Credits: 3
HRI 219 - Stock, Soup, and Sauce Preparation Credits: 3
ITE 115 - Introduction to Computer Applications and Concepts Credits: 3
or
ITE 119 - Information Literacy Credits: 3
HRI 220 - Meat, Seafood, and Poultry Preparation Credits: 3
HRI 228 - Food Production Operation Credits: 3

Total Program Credits: 34

(1) For a listing of approved courses, see the CVCC academic catalog.