CULINARY ARTS (CUL)
(Business Education)

Certificate of Competence

Certificate of Completion

Certificate of Achievement

Associate in Applied Science Degree

The Culinary Arts program is designed to provide the technical knowledge and basic skills training for students choosing to enter the culinary field, as well as upgrade those already employed in the food service industry. Hands-on laboratory training reinforces theoretical knowledge, preparing graduates for positions in professional food service careers. With job experience, graduates of the Culinary Arts program may advance to such positions as chefs, kitchen managers, and restaurant managers.

The Certificate of Competence in Food Service, requiring 9 credits, prepares students for entry-level positions in the food service industry. Students are able to demonstrate competency in basic food preparation, sanitation and safety, customer service, basic arithmetic, first aid, and CPR. Completion of this certificate does not assure entry into the Culinary Arts Associate in Applied Science Degree cycle.

Although applicants will be admitted into the Culinary Arts program, admission into the culinary laboratory cycle (except FSER 100 and FSER 102) is on a “first applied, first qualified” basis. A new culinary laboratory cycle begins each fall semester.

Applicants must demonstrate basic skills proficiency in reading, writing, and mathematics as part of acceptance into the Certificate of Completion, the Certificate of Achievement, and the Associate in Applied Science Degree programs.

Priority admittance into the fall cycle of the Culinary Arts Associate in Applied Science Degree will be given to continuing students who have met the following requirements by the March 1 priority deadline:

(1) met minimum English requirements by placing into ENG 21 or higher, or completed ENG 18 or 19 with a grade of “C” or higher;

(2) met minimum math requirements by placing into MATH 24 or higher, or completed MATH 22 with grade of “C” or higher; and

(3) completed FSER 100 and/or FSER 102 with a grade of “B” or higher, and maintained a 2.0 GPA in all courses applicable toward a Culinary Arts Certificate of Completion or higher degree.

A grade of “C” or higher is required for all Culinary Arts programcourses.

A GPA of 2.0 or higher for all courses applicable toward the degree or certificates is required to meet graduation requirements.