
Advanced Food and Beverage Management Certificate
Culinary Arts
Required Courses
Courses | Credit | Notes |
---|---|---|
CUL 100 Introduction to Culinary OR CUL 105 Applied Introduction to Culinary |
2 | |
CUL 111 Garde Manger | 4 | |
CUL 125 Sanitation and Safety | 2 | |
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 |
CUL 230 Basic Nutrition OR NFS 101 Human Nutrition and Wellness |
3-4 | |
CUL 240 Meats, Seafood, and Poultry | 4 | Prereq/Coreq: CUL 100/105, CUL 125, CUL 211 or Instructor consent |
CUL 270 Human Relations Management OR CUL 280 Cost and Control |
3 | Prereq/Coreq: CUL 100/105, 125, 211, 215 & 240 or Instructor consent |
CUL 285 Front of the House OR CUL 290 Front of the House/Catering |
3-4 | |
BAS 160 Introduction to Business | 3 | |
BAS 170 Entrepreneurship OR BAS 283 Principles of Management |
3 | Prereq: BAS 160 or Instructor consent |
BAS 282 Principles of Marketing | 3 | Prereq: BAS 160 or Instructor consent |
CUL 298 Culinary Arts Practicum Experience OR CUL 299 Culinary Arts Cooperative Education Experience |
2-3 | Prereq: Instructor consent |
CERTIFICATE TOTAL | 43-45 |
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