Culinary Arts - Certificate
Culinary Arts
Required Courses
| Courses | Credit | Notes |
|---|---|---|
| CUL 100 Introduction to Culinary Arts OR CUL 105 Applied Introduction 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 | CUL 290 Prereq: CUL 211, CUL 215, and CUL 240) or instructor consent |
| Digital Literacy | 0-3 | |
| TOTAL CERTIFICATE CREDITS | 32-35 |
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: Culinary Arts - Certificate
