Dec 04, 2024

2020-2021 Catalog SVC

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2020-2021 Catalog SVC [ARCHIVED CATALOG]

Program Map - Culinary: Professional Cooking Certificate

60 credits

A Certificate in Professional Cooking is awarded to those who complete a three-quarter sequence of 3 modules and complete the additional required courses with a minimum 2.0 grade point average in each disciplinary (CUL) course.

1st Quarter

CUL 164 - Baking Theory (3)
CUL 165 - Baking Lab (10)

Total Credits: 13

2nd Quarter

CUL 170 - Introduction to Culinary Arts (1)
CUL 171 - Cooking Fundamentals (3)
CUL 172 - Stocks, Sauces, and Soups (3)
CUL 173 - The Cold Kitchen (3)
CUL 174 - Food Preparation Theory (3)

Total Credits: 13

3rd Quarter

CUL 184 - Restaurant Production Theory (3)
CUL 185 - American Regional Cuisines (10)

Total Credits: 13

Additional required courses

CUL 101 - Sustainable Food System Practices (3)
CUL 111 - Culinary Math (5)
or MATH 096 - Pre-Algebra (5)
or WMATH 100 - Professional Technical Applied Math (5)
CUL 123 - Safety & Sanitation (3)
CUL 199 - Cooperative Education Experience (1-5) (1)
CUL 237 - Beer, Wine and Spirits (3)
ENGL 099 - Basic Composition (5)
or ENGL& 101 - English Composition I (5)
PE 200 - First Aid, Safety, and CPR (2)
or PE 205 - Basic First Aid (1)