Culinary Arts, A.S. Certificate
This program provides students with the necessary food service skills and culinary skills for an entry-level position as a restaurant cook. The curriculum is designed to give the student a solid foundation of cooking skills. Students are also taught basic sanitation and safety and are Serv Safe Certified before program completion. The program provides technical skill proficiency and includes competency-based, applied learning that contributes to greater academic knowledge, including higher-order reasoning and problem-solving skills, work attitudes, general employability skills, technical skills, and occupation-specific skills related to all aspects of the Hospitality and Tourism Industry.
Courses
- FOS 1201 — Sanitation and Safety
- FSS 1063C — Baking and Lab
- FSS 1202C — Food Production I and Lab
- FSS 1222C — Food Production II and Lab
- FSS 1270 — Introduction to Craft Beer and Wine
- FSS 2210C — Food Production III and lab
- FSS 2284C — Catering and Buffet Management and Lab
- HUN 1203 — Culinary Nutrition
- LIS 2004 — Research Strategies for College Students
- OST 1141 — Keyboarding