Culinary Arts - Certificate

The Culinary Arts Certificate is designed for students interested in employment at commercial restaurants, institutions, health care facilities, school food services, and related food service industries at the middle management level.

CULART 010 Restaurant Service and Catering I 5.5
CULART 011 Restaurant Service and Catering II 5.5
CULART 101 Introduction to Hospitality and Customer Service 3
CULART 160 Introduction to Foods 3
CULART 161 Quantity Food Preparation 3
CULART 180 Small Business and Catering Management 5.5
CULART 201 Management of Human Resources in Hospitality 3
CULART 225 Sanitation and Safety 3
CULART 240 Procurement, Purchasing and Selection 3
CULART 250 Food, Wine and Beverage Service Concepts 3
CULART 275 Food, Beverage and Labor Cost Control 3
CULART 280 Principles of Food and Beverage Management 3
Total Units 43.5
  1. Demonstrate to the instructor during the final exam how to use a knife and the basic knife cuts
  2. Demonstrate how to calculate food costs as it applies to menus by pricing a menu as part of the final in this course
  3. Demonstrate that they understand optimal quantity, price and standard specifications of ordering by completing a class project that showcases each component of purchasing
  4. Demonstrate to the instructor by recalling the top five problems that the restaurant industry encounters on a final exam
  5. Recall on a written exam how to derive the 'Break-even Point' of a restaurant
  6. Define and recall on a written exam the purchasing function
  7. Recall the seven areas of a HACCP plan

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On-time Completion Rates and Estimated Cost of Program