Fundamentals of 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 250 Garde Manger | 4 | Recommended first semester second bi-term (or CUL 220) Prereq: CUL 211 and CUL 215 or instructor consent |
| TOTAL CERTIFICATE CREDITS | 16 |
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: Fundamentals of Culinary Arts - Certificate
