Catalog — Majors and Certificate Programs — Business, Innovation, and Legal Studies — Culinary Arts Certificate
Culinary Arts
Certificate Program
Department of Business, Innovation, and Legal Studies
Grupp 401 • Phone (215) 968-8227
Certificate Code No. 3154
This certificate prepares students for such careers as hotel/restaurant/catering management trainee, foodservice production assistant, shift supervisor, cook or baker.
Upon completion of this program, graduates will
- 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 |
| HOSP100 Introduction to Hospitality Management | 3 |
| HOSP106 Safety and Sanitation | 2 |
| CULN 110 Basic Food Preparation | 4 |
| CULN111 Advanced Food Preparation A | 4 |
| CULN130 Baking and Decorating | 3 |
| CULN112 Garde Manger and Buffet Planning A | 4 |
| CULN202 Food Purchasing and Cost Control A | 3 |
| CULN203 Menu Planning/Costing/Design A | 3 |
| Total Credit Hours | 27 |
A Course requires prerequisite.
Since the individual circumstances and backgrounds of students vary, all students planning to complete this certificate program must meet with their assigned academic advisor to develop a planned sequence of courses to meet their individual needs.