Advanced Catering Certificate
Culinary Arts
Required Courses
| Courses | Credit | Notes |
|---|---|---|
| Catering Certificate* | 16 | |
| CUL 211 Basic Food Production | 4 | Prereq/Coreq: CUL 100/105 & 125 or Instructor consent |
| CUL 220 Advanced Bakery and Pastry Arts | 4 | Prereq: CUL 215 |
| CUL 240 Meats, Seafood, and Poultry | 4 | Prereq/Coreq: CUL 100/105, CUL 125, CUL 211 or Instructor consent |
| CUL 260 International & Classic Cuisine | 4 | Prereq: CUL 100/105 & 125 |
| CUL 270 Human Relations Management | 3 | |
| CUL 280 Cost and Control | 3 | |
| BAS 170 Entrepreneurship OR BAS 160 Introduction to Business AND BAS 283 Principles of Management |
3 | BAS 170 & BAS 283 Prereq: BAS 160 or instructor consent |
| CERTIFICATE TOTAL | 41-44 |
*Catering Certificate Required Courses
| Courses | Credit | Notes |
|---|---|---|
| CUL 100 Introduction to Culinary OR CUL 105 Applied Introduction to Culinary |
2 | |
| CUL 125 Sanitation and Safety | 2 | Recommended second bi-term |
| CUL 215 Basic Baking | 4 | Prereq/Coreq: CUL 100/105 & 125 or Instructor consent |
| CUL 250 Garde Manger | 4 | Coreq: CUL 100/105 or Instructor consent |
| CUL 290 Front of the Home Catering | 4 | Prereq/Coreq: CUL 100/105, 125, 211, 215 & 240 or Instructor consent |
Progression in the Culinary Arts program is contingent upon achievement of a grade of "C" or better in each CUL and NFS course.
Requirements taken from the 2019-2020 KCTCS Catalog
