Food and Beverage Management Certificate | ECTC

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 125 Sanitation and Safety 2 Recommended second bi-term
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 240 Meats, Seafood, and Poultry 4 Prereq/Coreq: CUL 100/105, CUL 125, CUL 211 or Instructor consent
CUL 270 Human Relations Management 3 Prereq/Coreq: CUL 100/105, 125, 211, 215 & 240 or Instructor consent
CUL 280 Cost and Control 3  
BAS 160 Introduction to Business 3  
BAS 282 Principles of Marketing  3 Prereq: BAS 160 or Instructor consent
BAS 283 Principles of Management 3 Prereq: BAS 160 or Instructor consent
Digital Literacy 0-3 Digital literacy must be demonstrated by either completing a competency exam or by completing a computer/digital literacy course
CERTIFICATE TOTAL 31-34  

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 2019-2020 KCTCS Catalog