Culinary Arts - Food Service Foundations (CUL.FSF.CT)
Certificate
Human Services
Royal Oak Campus
This certificate program provides the student with knowledge and hands on skill development required for a career in the food service industry. It is a unique program in that each hands-on course is designed to build on knowledge and further develop technical skills attained from foundation courses. Students will experience multiple styles of hot and cold food production, butchery, baking, and dining room/front of the house knowledge to prepare them for career path options as a culinary professional. When all courses are completed, the student will receive a Culinary Certificate.
The students must attend a culinary program orientation, attain ServSafe manager's certificate within the last 2 years -OR- complete CUL 1010 Food Standards, Sanitation and Hygiene and pass ServSafe Manager's Certification Test on last day with 70% or higher. The CUL 1010 Food Standards, Sanitation and Hygiene may be taken concurrently with other Culinary classes discussed in Culinary Orientation.
Full Time - Culinary Arts - Food Service Foundations program plan example
Part Time - Culinary Arts - Food Service Foundations program plan example
| Code | Title | Credit Hours |
|---|---|---|
| Major Requirements | ||
| CUL 1011 | Culinary Skills | 2 |
| CUL 1111 | Cookery Techniques | 4 |
| CUL 1120 | Butchery and Fabrication | 2 |
| CUL 1151 | Baking | 4 |
| CUL 1200 | Restaurant Cookery | 4 |
| CUL 1300 | Garde Manger | 4 |
| CUL 1400 | Front House Operations I | 4 |
| CUL 2200 | Modern Buffet Techniques | 4 |
| Total Credit Hours | 28 | |
A minimum cumulative 2.00 grade point average (GPA) overall is required for graduation.