Culinary Arts | Culinary Arts Certificate
Students will be required to have completed or demonstrated proficiency equivalent to the completion of College Readiness in English, College Readiness for Quantitative Literacy, CUA 1000 Culinary Program Fundamentals , CUA 1001 Food Safety and Sanitation , and must pass the national ServSafe Certification prior to enrolling into future Culinary Arts lab courses. Students must see a faculty advisor before registering for this program.
Courses
- CUA 1000 — Culinary Program Fundamentals
- CUA 1001 — Food Safety and Sanitation
- CUA 1005 — Food Service Concepts and Management Skills
- CUA 1025 — Introduction to Foods
- CUA 1027 — Soups, Sauces, and Consommes
- CUA 1029 — Center of the Plate
- CUA 1045 — Introduction to Baking
- CUA 1056 — Nutrition for the Hospitality Professional
- CUA 2010 — Advanced Cuisine and Garde Manger
- CUA 2033 — Advanced Line Prep and Cookery