Description
The Culinary Arts Certificate program is for the student who is primarily interested in a Culinary Arts concentration without the broad liberal arts background. A graduate of the Culinary Arts Certificate program will have established a basis for a career in the food service industry, and will qualify for a position as an entry-level culinary professional in a commercial or institutional food service operation.

Program Learning Outcomes
1.Apply proper food handling techniques.
2.Employ different cooking techniques and evaluate their outcomes.
3.Demonstrate the basic fundamentals of cooking in a professional kitchen.
4.Apply food safety and sanitation guidelines and regulations.
5.Apply basic culinary mathematics.
6.Discuss culinary history.
7.Use basic kitchen terminology appropriately.
8.Identify kitchen tools and equipment with their use.

Employment Potential
For related jobs: Career Coach
Occupational Resource: http://www.onetonline.org

Requirements for Program Entrance
TRS 200 and TRS 092 with a grade of C or better OR MCC Level 2 Mathematics Placement

Distribution Requirements	Credit Hours
FIRST SEMESTER:
FSA 109 Culinary Arts: Fundamentals of Food Preparation I (grade of C or higher required)	5
FSA 106 Food Safety and Sanitation (grade of C or higher required)	1
FSA/BIO 117 Basic Consumer Nutrition	3
HSP 102 Hospitality Service	4
FSA OR HSP Program Elective*	3-4
Total	16-17
SECOND SEMESTER:
FSA 119 Culinary Arts: Fundamentals of Food Preparation II	5
FSA 203 Culinary Arts II: Advanced Food Production	5
HSP 260 Cooperative Education - Hospitality Management	4
FSA or HSP Program Elective*	3-4
Total	17-18
TOTAL CREDITS*	33-35

*Choose any course that is not already required with an FSA or HSP prefix

NOTE: Please see the Hospitality Management A.A.S. Degree - Food Service and Culinary Arts, for a degree option to the Certificate program.