Culinary: Professional Cooking Certificate

A certificate is awarded to students who complete the following courses with a minimum 2.0 grade point average in each disciplinary (CUL) course.

A Certificate in Professional Cooking is awarded to those who complete a three-quarter sequence of 3 modules:

1st Quarter
CUL 164 - Baking Theory 
CUL 165 - Baking Lab  

2nd Quarter
CUL 170 - Introduction to Culinary Arts  
CUL 171 - Cooking Fundamentals  
CUL 172 - Stocks, Sauces, and Soups  
CUL 173 - The Cold Kitchen  
CUL 174 - Food Preparation Theory  

3rd Quarter:
CUL 184 - Restaurant Production Theory  
CUL 185 - American Regional Cuisines