Advanced Catering Certificate | ECTC

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