Culinary Arts with a-Focus in Entrepreneurship

CERT - Occupational Certificate

Designed to prepare the student to operate and manage their own catering business by developing skills in creating an effective business plan, conducting market research, determining the target market and developing a marketing strategy as well as developing skills in food preparation and plate and buffet presentation.

Program Purpose

Graduates will demonstrate basic knowledge in culinary arts and good business practices that will enable them to operate their own catering business.

Learning Outcomes

  • Demonstrate fundamental skills in preparing cold soups, salads, dressings, pates, terrines, sausage, cheese and appropriate garnishes.
  • List the general characteristics of parasites, molds, yeasts, bacteria, and viruses that commonly cause food contamination.
  • Devise various techniques that could be used successfully to merchandise the menus planned.
  • Use safety and sanitation rules in food preparation.
  • Demonstrate how to read and follow a standard recipe.
  • Demonstrate hand tool and equipment operation.
  • Explain managing conflict and changes in the workplace.

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. 09/2019

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
ENT 100 Introduction to Entrepreneurship 3 Departmental 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
ENT 220 Marketing the Entrepreneurial Venture 3 Departmental Requirement
NTR 201 Nutrition 3 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
ENT 240 Business Plan Development 3 Departmental 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.