Culinary Studies Certificate

Program Description and Schedule

Understanding culinary techniques is important to anyone who cooks, while learning production technologies is essential for those looking to serve the ever-growing food industry. Combine a passion for food with culinary training that combines food science and hands-on learning to enhance the student’s knowledge-base for employment in the food services industry.

This program provides students with the theory, awareness, and technical aptitude to, design, develop, and produce culinary products. It combines instruction of basic techniques of food preparation and artisanal skills with methods of production, product development, packaging and marketing. The program will equip students with an understanding of food service sanitation, the chemistry and science of recipe preparation, culinary technology blended with traditional food production techniques, product positioning, purchasing, product development and distribution.

Students work in a state-of-the-art environment, learning skills necessary in the ever evolving food production environment, including traditional and ethnic flavors, food safety, food science and modern production, marketing, merchandizing and packaging.

Culinary studies Non-credit Certificate Program Schedule

• CUST 001 Sanitation
  
• CUST 002 Food Composition and Scientific Preparation
  
• CUST 003 Soup and Sauce Technology
  
• CUST 004 Nutrition
  
• CUST 005 Artisanal and Modern Baking Techniques
• CUST 006 Selected Topics in Nutrition and Food – Culinary Artistry