CERT - Occupational Certificate
Designed to prepare the student for a career in food service in the following areas: restaurants, resorts, catering, hospitals, cruise ships, television shows, and food processing companies. Students will develop creative food preparation and presentation. Volunteer placement is available for students who wish to continue training before entering the job market.
Graduates will demonstrate basic knowledge in culinary arts that will prepare them to obtain an entry-level position within the field.
- Demonstrate quality food selection and preparation through correct techniques.
- Identify the major hazards, sources and opportunities for contamination in a food service operation.
- Adapt the basic menu to accommodate needs and likes of adults and children at various ages and stages of development, regional/ethnic preferences, and seasonal changes.
- Demonstrate methods of cooking including roasting, broiling, grilling, sautéing, frying, braising, stewing.
- Identify and prepare glazes, syrups, fillings, creams, ganache, praline, and other sweet sauces, and frostings.
- Successfully produce food products that are acceptable in appearance and taste with minimum amount of supervision.
- Explain the skills needed by a supervisor, such as communication, motivating employees, improving productivity, supervising the problem employee.
- Apply the U.S. Dietary Guidelines and Food Pyramid to food choices for themselves and their families.
Recommended Program Map / Program Requirements
The recommended plan below meets the requirements to complete this program. For official requirements, visit the AWC Catalog. If the recommended classes listed below don’t fit your schedule or interests, you can take alternate classes.
Equal Opportunity Employer/Program
Auxiliary aids and services are available upon request to individuals with disabilities. Rev. 10/2022
First Semester: Fall
|CUL 141||Basic Food Selection, Preparation and Garde Manger||4||Major Requirement|
|CUL 143||ServSafe and Sanitation||1.5||Major Requirement|
|CUL 144||Menu Planning||1.5||Major Requirement|
Second Semester: Spring
|CUL 146||Production Kitchen 1 (Hot Foods)||4||Major Requirement|
|CUL 147||Production Kitchen 2 (Bakery/Pastry)||4||Major Requirement|
Third Semester: Fall
|CUL 259||Culinary Arts Field Experience||4||Major Requirement|
|MGT 250||Personnel Supervision||3||Major Requirement|
|NTR 201||Nutrition||3||Major Requirement|