Culinary Studies Certificate
Culinary Studies Certificate Course Descriptions
The following six courses are required to complete the Culinary Studies certificate program:
CUST 001 Sanitation Management and Food Microbiology: Certification
Food safety for effective food service management. Understanding of Sanitation Risk Management, microbial food contaminants, and food safety regulations. Students will be take the "ServSafe Food Protection Manager Certification" examination.
CUST 002 Food Composition and Scientific Preparation
An introduction to food science, nutrition and food preparation with emphasis on scientific principles involved in the characteristics of acceptable standardized products and product evaluation.
CUST 003 Soup and Sauce Technology
This course introduces students to basic, traditional and modern culinary principles of volume stock soup and sauce preparation. The course will primarily focus on how make traditional soups and sauces and then develop the production strategies necessary to bring these products to modern markets. Lessons learned will enable students to formulate soup and sauce recipes that are tasteful, flavorful and targeted to modern markets. Artisanal and modern packaging, safety and marketing strategies are emphasized. The course features lecture and hands-on laboratory experiences.
CUST 004 Nutrition
This course is designed to give students a general knowledge of the components of the food we eat, the nutrients necessary for a healthy life, the functions of nutrients and the interrelationships and metabolism of nutrients. The factors, which influence the recommended dietary intake of nutrients, and theories and guidelines for screening nutrition risk and disease and prevention are presented.
CUST 005 Artisanal and Modern Baking Techniques
This course is designed for students who need baking skills to produce artisanal breads and pastries in traditional and modern bakery production environments. Students learn basic methods and techniques for producing ferments, dough and bakery emulsions. They design and produce bakery products including breads, baguettes, flat breads, tortillas, pies, cakes and pastries. The students also learn how to preserve, add flavor and extend the shelf life of mass-produced bakery products. The course features lecture and hands-on laboratory baking experiences.
CUST 006 Selected Topics Nutrition & Food Science (Culinary Artistry)
This course provides students with the opportunity to expand their professional preparation and expertise about selected topics in nutrition and food science. This summer, the course will focus on collaborative discoveries of art and food. Topics will include color choice (palette), dimension, and placement. A chef will collaborate with a MSU Art & Design professor to co-teach this course.
