Culinary Arts | Food Service Management 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 1020 — Wines and Spirits
- CUA 1025 — Introduction to Foods
- CUA 1054 — Introduction to the Business of Catering
- CUA 1056 — Nutrition for the Hospitality Professional
- CUA 1190 — Dining Room Management
- CUA 2056 — Marketing in the Hospitality Industry
- CUA 2061 — Cost Controls
- CUA 2062 — Purchasing for the Hospitality Industry
- CUA 2063 — Legal Aspects of Hospitality Management