Culinary Arts


Curriculum Requirements

As a student in this program, you are required to complete a minimum of 32 credit hours with a grade point average of no lower than C (2.0).

For this certificate, you must successfully complete the following:

  • CUL 100 Culinary Fundamentals
  • CUL 105 Culinary Fundamentals Lab
  • CUL 110 Intermediate Culinary Applications
  • CUL 115 Intermediate Culinary Applications Lab
  • CUL 120 Foodservice Sanitation
  • CUL 140 Beverage Fundamentals
  • CUL 190 Food and Beverage Cost Controls
  • CUL 200 Garde Manger and International Cuisine
  • CUL 205 Garde Manger Lab
  • CUL 255 Culinary Restaurant Practicum
  • CUL 270 Hospitality Management Seminar
  • NS 115 Introduction to Nutrition
  • 2 credits Approved Electives
  • Non-credit Program Requirement: 300 hours of Work Experience*

* Students are also required to complete 300 hours of work experience in the Culinary/Hospitality Industry while matriculated in the Culinary Arts or Hospitality and Tourism Management degree programs to complement the classroom and laboratory requirements of the programs. For more information, please contact the Technical Specialist for Applied Learning and Internships, or 585-785-1792.