Food and Beverage Management - Certificate | ECTC

Food and Beverage Management - Certificate

Culinary Arts

Required Courses

Courses Credit Notes
CUL 100 Introduction to Culinary Arts OR
CUL 105 Applied Introduction 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 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 270 Human Relations Management 3 Prereq: CUL 100/105, 125, 211, 215 & 240 or Instructor consent
CUL 280 Cost and Control 3 Prereq: math placement score for MAT 105
BAS 160 Introduction to Business 3 BAS 170 & BAS 283 Prereq: BAS 160 or instructor consent
BAS 282 Principles of Marketing 3 Prereq: BAS 160 or Instructor consent
BAS 283 Principles of Management 3 Prereq: BAS 160 or Instructor consent
Digital Literacy 0-3  
TOTAL CERTIFICATE CREDITS 31-34  

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:  Food and Beverage Management - Certificate