Advanced Culinary Arts Certificate
Culinary Arts
Required Courses
| Courses | Credit | Notes |
|---|---|---|
| Culinary Arts Technical Core* | 32-36 | |
| Culinary Arts Degree Track Courses** | 10-11 | |
| CERTIFICATE TOTAL | 42-47 |
*Culinary Arts Technical Core
| Courses | Credit | Notes |
|---|---|---|
| Digital Literacy | 0-3 | Or digital literacy exam; required for KCTCS degree |
| CUL 100 Introduction to Culinary OR CUL 105 Applied Introduction to Culinary |
2 | Recommended first bi-term; pair with other CUL classes with coreqs |
| CUL 125 Sanitation and Safety | 2 | Recommended second bi-term |
| CUL 250 Garde Manger | 4 | Coreq: CUL 100/105 or Instructor consent |
| CUL 211 Basic Food Production | 4 | Prereq/Coreq: CUL 100/105 & 125 or Instructor consent |
| CUL 215 Basic Baking | 4 | Prereq/Coreq: CUL 100/105 & 125 or Instructor consent |
| NFS 101 Human Nutrition and Wellness OR CUL 230 Basic Nutrition |
3 | |
| CUL 240 Meats, Seafood, and Poultry | 4 | Prereq/Coreq: CUL 100/105, CUL 125, CUL 211 or Instructor consent |
| CUL 270 Human Relations Management | 3 | |
| CUL 280 Cost and Control | 3 | |
| CUL 290 Front of the Home Catering OR CUL 285 Front of the House |
3-4 | Prereq/Coreq: CUL 100/105, 125, 211, 215 & 240 or Instructor consent |
| SUBTOTAL | 32-36 |
**Culinary Arts Degree Track Courses
| Courses | Credit | Notes |
|---|---|---|
| CUL 220 Advanced Baking and Pastry Arts | 4 | Prereq: CUL 215 |
| CUL 260 International and Classic Cuisine OR CUL 235 Farm to Table OR CUL 225 Professional Confection and Pastry Arts |
4 |
Coreq: CUL 100/105 & 125 |
| CUL 299 Culinary Arts Practicum Experience OR CUL 299 Culinary Arts Cooperative Education Experience |
2-3 | Prereq: Instructor consent |
| SUBTOTAL | 10-11 |
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 2015-2016 KCTCS Catalog
