Culinary Arts Management Operations - 60480
60480 - 18 Credits
This certificate program is part of the Culinary Management A.S. degree program and prepares students for employment in commercial and institutional positions such as Bakers, Pantry Cooks, Prep Cooks, and Lead Cooks in the culinary industry and/or provides supplemental training for persons previously or currently employed in these occupations. Content includes but is not limited to sanitation and safety; maintenance and operation of equipment; recognition and identification of foods; proper storage of foods; methods of food preparation; usage of foods; methods of cooking; communication skills; math skills; computer applications; professionalism; culinary organization; and food and beverage purchasing.
Degree Requirements
Major Field Required Courses - 18 credits
| CGS 1100 | Introduction to Computer Applications for Business | 3 credits |
| FOS 2201 | Food Service Sanitation Management | 3 credits |
| FSS 1203C | Quantity Food Production I | 3 credits |
| FSS 1240C | Classical Cuisine | 3 credits |
| FSS 1246C | Baking and Pastries I | 3 credits |
| FSS 2251 | Food & Beverage Management | 3 credits |