Advanced Catering - 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 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 260 International & Classic Cuisine | 4 | Prereq: CUL 100 and CUL 125 Coreq: CUL 211, CUL 215, and CUL 240 or instructor consent |
| CUL 270 Human Relations Management | 3 | |
| CUL 280 Cost and Control | 3 | |
| CUL 290 Front of the House-Catering | 4 | Prereq: CUL 211, CUL 215, and CUL 240) or instuctor consent |
| BAS 170 Entrepreneurship OR (BAS 160 Introduction to Business AND BAS 283 Principles of Management) |
3-6 | BAS 170 & BAS 283 Prereq: BAS 160 or instructor consent |
| TOTAL CERTIFICATE CREDITS | 41-44 |
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 Catering - Certificate
