Culinary Arts I Certificate

This two-semester certificate in Culinary Arts is designed to provide students with career training for entry-level positions in the culinary industry. The Certificate can also be used as a foundation for completing the Culinary Arts, A.A.S degree at the Academy of Culinary Arts. 

Upon Completion of this program students will be able to:

  • Demonstrate professionalism and exceptional work ethics;
  • Participate in community service activities;
  • Work effectively in teams;
  • Identify environmental and conservation issues related to the culinary industries;
  • Demonstrate knowledge and skills appropriate for entry-level positions in the culinary field;
  • Practice life-long learning as it relates to career goals;
  • Compare and contrast traditional and non-traditional career opportunities;
  • Identify industry sanitation standards;
  • Know and apply industry equipment safety standards;
  • Apply basic cooking techniques; correctly interpret recipes and procedures; and apply food safety in product preparations;
  • Demonstrate effective communication and computation skills

For information regarding this certificate, please contact program advisor, Valerie Weller, at (609) 343-4944 or vweller@atlantic.edu.

Courses Credits
GENERAL EDUCATION COURSES - 6 Credits
Communication (3 credits)  
    ENGL101-Composition I
3
Mathematics-Science-Technology (3 credits)  
    CISM125-Introduction to Computers
3
TOTAL GENERAL EDUCATION CREDITS
6
PROGRAM COURSES - 24 credits

    CUBP110-Fundamentals of Baking

2
    CULA134-Kitchen Operations
3

    CULN101-Introduction to Culinary Arts

3
    CULN105-Applied Culinary Skills I
2
    CULN106-Applied Culinary Skills II
2
    CULN107-Introduction to Diversified Cuisine
2
    CULN109-Introduction to Garde Manger
2
    CULN117-Fundamentals of Dining Room Service
3
    CULN204-Restaurant Production/Catering
3
    CULN207-Advanced Hot Food Preparation
2
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(CULI) EFFECTIVE FALL 2016  
RECOMMENDED SEQUENCE OF COURSES
First Semester  
ENGL101 Composition I 3
CULN101 Introduction to Culinary Arts 3
CULN105 Applied Culinary Skills I 2
CULN106 Applied Culinary Skills II 2
CULN107 Introduction to Diversified Cuisine 2
CULN109 Introduction to Garde Manger 2
Second Semester
CISM125 Introduction to Computers 3
CUBP110 Fundamentals of Baking 2
CULA134 Kitchen Operations 3
CULN117 Fundamentals of Dining Room Service 3
CULN204 Restaurant Production/Catering 3
CULN207 Advanced Hot Food Preparation 2