Advanced Culinary Arts - Certificate | ECTC

Advanced Culinary Arts - Certificate

Culinary Arts

Required Courses

Courses Credit Notes
CUL 100 Introduction to Culinary Arts OR
CUL 105 Applied Intruction to Culinary Arts
2 Recommended first semester first bi-term
CUL 125 Sanitation and Safety 2 Recommended first semester first bi-term
CUL 190 Basic Food Production 4 Recommended second semester first bi-term
Prereq/Coreq: CUL 100 and CUL 125 or instructor consent
CUL 195 Basic Baking 4 Recommended first semester first bi-term
Prereq/Coreq: CUL 100 and CUL 125 or instructor consent
CUL 220 Advanced Bakery & Pastry Arts 4 Recommended first semester second bi-term (or CUL 250)
Prereq: CUL 215
CUL 225 Professional Confection and Pastry Arts OR
CUL 235 Farm to Table OR
CUL 260 International & Classical Cuisine
4 CUL 225 Prereq: CUL 215
CUL 235 Prereq: CUL 100/105, 125, 211, and 215
CUL 260 Prereq: CUL 100 & CUL 125
Prereq or Coreq: CUL 211, 215 & 240
CUL 230 Basic Nutrition OR
NFS 101 Human Nutrition and Wellness
3 Recommended first semester second bi-term (or CUL 250)
CUL 240 Meats, Seafood, and Poultry 4 Recommended second semester second bi-term
Prereq: CUL 100 and CUL 125
Prereq/Coreq: CUL 211 or instructor consent
CUL 250 Garde Manger 4 Recommended first semester second bi-term (or CUL 220)
Prereq: CUL 211 and CUL 215 or instructor consent
CUL 270 Human Relations Management 3  
CUL 280 Cost and Control 3 Prereq: math placement score for MAT 105
CUL 285 Front of the House OR
CUL 290 Front of the House-Catering
4 CUL 290 Prereq: CUL 211, CUL 215, and CUL 240) or instuctor consent
Digital Literacy 0-3  
CUL 298 Culinary Arts Practicum Experience OR
CUL 299 Culinary Arts Cooperative Education Experience
2-3 Prereq: instuctor consent
TOTAL CERTIFICATE CREDITS 42-47  

Progression in the Culinary Arts program is contingent upon achievement of a grade of "C" or better in each CUL and NFS course.

KCTCS Catalog:  Advanced Culinary Arts - Certificate