Culinary Arts

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.

Program Purpose

Graduates will demonstrate basic knowledge in culinary arts that will prepare them to obtain an entry-level position within the field.

Learning Outcomes

  • 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.

Program Map

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. 

To get started on your personalized Academic Plan, visit the Academic Planning page or schedule an appointment to meet with an advisor.

Equal Opportunity Employer/Program

Auxiliary aids and services are available upon request to individuals with disabilities.  Rev. 10/2022

First Semester: Fall

Course Course Title Credits Area
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

Course Course Title Credits Area
CUL 146 Production Kitchen 1 (Hot Foods) 4 Major Requirement
CUL 147 Production Kitchen 2 (Bakery/Pastry) 4 Major Requirement

Third Semester: Fall

Course Course Title Credits Area
CUL 259 Culinary Arts Field Experience 4 Major Requirement
MGT 250 Personnel Supervision 3 Major Requirement
NTR 201 Nutrition 3 Major Requirement
Open the program map above to view the recommended classes to complete the program. You can also print the program map using the button above.