Culinary Arts Certificate

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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. This program is G3 Eligible.

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
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:

SDV 100 - College Success Skills Credits: 1
CUL 106 - Principles of Culinary Arts I Credits: 3
BAK 128 - Principles of Baking Credits: 3
HRI 158 - Sanitation and Safety Credits: 3
CUL 119 - Applied Nutrition for Food Service Credits: 3
CUL 218 - Fruit, Vegetable and Starch Preparation Credits: 3
Social Science Elective - Social Science General Elective Credits: 3
ENG 111 - College Composition I Credits: 3
CUL 219 - Stock, Soup, and Sauce Preparation Credits: 3
ITE 152 - Introduction to Digital Literacy and Computer Applications Credits: 3
CUL 220 - Meat, Seafood, and Poultry Preparation Credits: 3
HRI 228 - Food Production Operation Credits: 3