Culinary Arts - Certificate (Career)
APPLICATION CODE 348
For curriculum information, contact the Division of Business, Engineering, and Technology—Room SET-430—443-518-1600.
This certificate is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in the certificate will develop skills related to cooking in the professional environment, including safe food handling and preparation, purchasing, cost control, service skills, and management skills. Students completing this certificate will be ready to enter the culinary field in an entry-level position.
Suggested Semester 1
| CMGT 121 | Foodservice Safety and Sanitation | 2 |
| CMGT 150 | Kitchen Applications and Management | 3 |
| HMGT 225 | Hospitality Purchasing and Cost Control | 3 |
| PMGT 135 | Baking and Pastries | 3 |
Suggested Semester 2
Suggested Semester 3
| CMGT 201 | Nutrition for Food Service Professionals | 3 |
| CMGT 299 | Culinary Field Internship | 3 |
| HMGT 286 | Restaurant Operations Management | 3 |
Total Credit Hours: 33
A graduate should be able to
- Utilize a variety of ingredient and cooking techniques to prepare food products to an industry standard of quality.
- Understand the basic function performed by all members of a food production facility and the associated duties.
- Demonstrate appropriate cost control, human resources, and financial management skills.
- Maintain industry and legal standards in reference to sanitation and safety.
- Perform duties in a real life food service operation.
- Identify, understand, evaluate, and apply ethical reasoning.