May 02, 2026

2026-2027 Catalog SVC

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2026-2027 Catalog SVC

Culinary Arts, Professional Cooking Certificate

46 credits

A Certificate in Professional Cooking is awarded to those who complete the following three-quarter sequence with a minimum C grade or above in each course.

Fall Quarter (Fall quarter entry only)

CUL 111 - Culinary Math Credits: 5
CUL 123 - Safety & Sanitation Credits: 3
CUL 170 - Introduction to Culinary Arts Credits: 1
CUL 210 - Human Resources Management and Supervision Credits: 3
CSS 103 - First Quarter Experience Credits: 2

Total Credits: 14

Winter Quarter

CUL 164 - Baking Theory Credits: 3
CUL 165 - Baking Lab Credits: 10
CUL 199 - Cooperative Education Experience Credits: 5 (sign up for 2 credits)

Total Credits: 15

Spring Quarter

CUL 101 - Sustainable Food System Practices Credits: 3
CUL 171 - Cooking Fundamentals Credits: 3
CUL 172 - Stocks, Soups and Sauces Credits: 3
CUL 173 - The Cold Kitchen Credits: 3
CUL 174 - Food Identification and Preparation Credits: 3
PE 200 - First Aid, Safety, and CPR Credits: 2

Total Credits: 17