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 |
| 10 |
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 |
| 14 |
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 |
| 10 |