Advanced Food and Beverage Management Certificate | ECTC

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