Catalog — Majors and Certificate Programs — Business, Innovation, and Legal Studies — Culinary Arts Certificate

Culinary Arts

Certificate Program

School of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Certificate Code No. 3154

This certificate program prepares students to pursue employment as a Cook, Chef Tournant, Garde Manger, Chef Commis, Chef de Partie. Positions as professional cooks are available in restaurants, hotels, casinos, foodservice locations, and country clubs. Students completing this program may apply these credits in Culinary Arts degree program.

Graduates of this program are able to:

demonstrate basic hospitality industry knowledge and be proficient in the core function of their job;
demonstrate competence in a variety of hospitality industry aspects;
demonstrate basic written and oral communication skills;
articulate an understanding of ethical and social issues; and
apply their training and knowledge to related industry/business problems.

Certificate Requirements

Course	Credits
COLL101 Orientation to College	1
CULN 110 Basic Food Preparation	4
CULN111 Advanced Food Preparation ^A	4
CULN112 Garde Manger and Buffet Planning ^A	4
CULN130 Baking and Decorating	3
CULN202 Food Purchasing and Cost Control ^A	3
CULN203 Menu Planning/Costing/Design ^A	3
CULN205 Beverage Management ^A	1
HOSP100 Introduction to Hospitality Management	3
HOSP106 Safety and Sanitation	2
Total Credit Hours	28

Recommended Semester Sequence

First Semester

Course	Credits
COLL101 Orientation to College	1
CULN 110 Basic Food Preparation	4
CULN130 Baking and Decorating	3
HOSP100 Introduction to Hospitality Management	3
HOSP106 Safety and Sanitation	2
Total Credit Hours	13

Second Semester

Course	Credits
CULN202 Food Purchasing and Cost Control ^A	3
CULN203 Menu Planning/Costing/Design ^A	3
CULN205 Beverage Management ^A	1
CULN111 Advanced Food Preparation ^A	4
CULN112 Garde Manger and Buffet Planning ^A	4
Total Credit Hours	15

^A Course requires prerequisite.