Advanced Food and Beverage Management - 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 230 Basic Nutrition OR NFS 101 Human Nutrition and Wellness |
3 | Recommended first semester second bi-term (or CUL 250) |
| 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 270 Human Relations Management | 3 | |
| CUL 280 Cost and Control | 3 | Prereq: math placement score for MAT 105 |
| CUL 285 Front of the House OR CUL 290 Front of the House-Catering |
3-4 | Prereq: CUL 100/105, 125, 211, 215 & 240 or instructor consent |
| BAS 160 Introduction to Business | 3 | |
| BAS 170 Entrepreneurship OR BAS 283 Principles of Management |
3-6 | 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: instuctor consent |
| TOTAL CERTIFICATE CREDITS | 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.
KCTCS Catalog: Advanced Food and Beverage Management - Certificate
