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 | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-110 | Intermediate Culinary Applications | 3 |
| CUL-115 | Intermediate Culinary Applications Lab | 1 |
| CUL-120 | Foodservice Sanitation | 1 |
| CUL-140 | Beverage Fundamentals | 3 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
| CUL-200 | Garde Manger and International Cuisine | 3 |
| CUL-205 | Garde Manger Lab | 1 |
| CUL-255 | Culinary Restaurant Practicum | 5 |
| CUL-270 | Hospitality Management Seminar | 3 |
| NS-115 | Introduction to Nutrition | 3 |
-
| Approved Electives | 2 |
-
| Non-credit Program Requirement: 300 hours of Work Experience* | |
*Students are required to complete 300 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management certificate programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.
Sample Schedule
The schedule below shows how the requirements for this certificate may be met in four semesters. When planning your schedule, you should consult with your advisor.
First Semester (8 Credit Hours)
| CUL-100 | Culinary Fundamentals | 3 |
| CUL-105 | Culinary Fundamentals Lab | 1 |
| CUL-120 | Foodservice Sanitation | 1 |
| CUL-140 | Beverage Fundamentals | 3 |
-
| Professional Work Experience* | |
Second Semester (7 Credit Hours)
| CUL-110 | Intermediate Culinary Applications | 3 |
| CUL-115 | Intermediate Culinary Applications Lab | 1 |
| CUL-190 | Food and Beverage Cost Controls | 3 |
-
| Professional Work Experience* | |
Third Semester (11 Credit Hours)
| CUL-200 | Garde Manger and International Cuisine | 3 |
| CUL-205 | Garde Manger Lab | 1 |
| CUL-255 | Culinary Restaurant Practicum | 5 |
-
| Approved Electives | 2 |
-
| Professional Work Experience* | |
Fourth Semester (6 Credit Hours)
| CUL-270 | Hospitality Management Seminar | 3 |
| NS-115 | Introduction to Nutrition | 3 |
-
| Professional Work Experience* | |
*Students are required to complete 300 hours of work experience in culinary arts and hospitality while enrolled in the Culinary Arts or Hospitality and Tourism Management certificate programs. Professional work experience complements classroom learning and hands-on labs by providing students with real-world career training.