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

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For information regarding this certificate, please contact the Culinary Department at (609) 343-4944.

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-Foundations of the Bakeshop

2
    CULA134-Operating the Successful Kitchen
2

    CULN101-Introduction to the Culinary Profession

2
    CULN108-Introduction to Sensory Evaluation & the Cold Foods Kitchen
2
    CULN125-Kitchen Foundations: Soups, Stocks and Sauces
2
    CULN130-Vegetables, Starches and Grains
2
    CULN134-Breakfast Cookery
1
    CULN140-Culinary Math for the Successful Chef
1
    CULN158-Cooperative Education I
1
    CULN165-Meat Cookery
2
    CULN170-Poultry and Seafood Cookery
2
    CULN175-Nutrition for Culinary Professionals
2
    CULN235-A la Carte Restaurant Production
2
    CULN188-Cooperative Education II
1
TOTAL PROGRAM CREDITS
24
TOTAL CREDITS REQUIRED FOR CERTIFICATE
30
(CULI) EFFECTIVE FALL 2019  
RECOMMENDED SEQUENCE OF COURSES
First Semester (14 credits)
ENGL101 Composition I 3
CULN101 Introduction to the Culinary Profession 2
CULN108 Introduction to Sensory Evaluation & the Cold Foods Kitchen 2
CULN125 Kitchen Foundations: Soups, Stocks and Sauces 2
CULN130 Vegetables, Starches and Grains 2
CULN134 Breakfast Cookery 1
CULN140 Culinary Math for the Successful Chef
CULN158 Cooperative Education I 1
Second Semester (16 credits)
CISM125 Introduction to Computers 3
CUBP165 Meat Cookery 2
CULN170 Poultry and Seafood Cookery 2
CULA140 Operating the Successful Kitchen 2
CUBP110 Foundations of the Bakeshop 2
CULN175 Nutrition for Culinary Professionals 2
CULN235 Al la Carte Restaurant Production 2
CULN188 Cooperative Education II 1

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