Farm to Table - 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 235 Farm to Table | 4 | Prereq: CUL 100, 125, 211, 215 or instructor consent |
| CUL 298 Culinary Arts Practicum Experience OR CUL 299 Culinary Arts Cooperative Education Experience |
2-3 | Prereq: instructor consent |
| TOTAL CERTIFICATE CREDITS | 21-22 |
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: Farm to Table - Certificate
