Culinary Arts Management (Certificate)
The Culinary Arts Management one-year, 28-credit certificate program prepares students for responsible positions in food production. Students learn food preparation, plate presentation, and buffet and banquet techniques for small and large groups. Sanitation, nutrition, baking principles, food service and controls used in managing a professional kitchen are studied. Students also apply their skills with a supervised internship/work experience.
Expected Outcomes
Graduates of this program should be able to:
- Demonstrate proficiency in knife skills;
- Describe the five mother sauces;
- Follow a recipe;
- Increase and reduce a recipe for variously-sized parties;
- Construct a balanced and nutritional meal;
- Gain knowledge of breakfast cookery;
- Demonstrate an understanding of food cost and food cost control;
- Demonstrate an understanding of labor cost and labor cost control;
- Gain an understanding of the principles of baking;
- Gain an understanding of the principles of garde manger and pantry;
- Gain knowledge of the basics of cooking with wine;
- Demonstrate proficiency in food preparation;
- Demonstrate proficiency in plate presentation;
- Gain knowledge of food sanitation and safety;
- Gain knowledge of food allergy awareness; and
- Possess the knowledge and skills to transition into hospitality administration career associate degree.
Graduation Requirements
To earn a certificate in this program, a student must complete all program credits, plus the following Additional Requirements.
Program Courses
| BUS-105 | Business Mathematics | 3 |
| CUL-101 | Culinary Foundations I | 3 |
| CUL-102 | Culinary Foundations II | 3 |
| CUL-103 | Advanced Food Production | 3 |
| CUL-104 | Fundamentals of Baking | 3 |
| CUL-105 | Garde Manger: Cold Kitchen Operations | 3 |
| HSP-108 | Wine Appreciation | 1 |
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| Total Credit Hours: | 28 |
Additional Requirements
Demonstrated college-level skills in reading & writing
Minimum Cumulative Average
| Overall |
2.000 |
| Program requirements |
2.000 |
Suggested Pathway to Graduation
The following is a suggestion for completing this program in one year. The actual time to complete the program may vary according to each student’s individual needs.
First Semester
| BUS-105 | Business Mathematics | 3 |
| CUL-101 | Culinary Foundations I | 3 |
| CUL-102 | Culinary Foundations II | 3 |
| CUL-104 | Fundamentals of Baking | 3 |
| CUL-105 | Garde Manger: Cold Kitchen Operations | 3 |
| Total Credit Hours: | 15 |
Second Semester
| CUL-103 | Advanced Food Production | 3 |
| HSP-108 | Wine Appreciation | 1 |
| HSP-112 | Sanitation & Risk Management | 3 |
| HSP-115 | Food & Beverage Management | 3 |
| HSP-285 | Industry Work Experience/Internship | 3 |
| Total Credit Hours: | 13 |
Note
All students in the Culinary Arts Certificate Program are encouraged to take BCC-101 early on in their studies at BCC.