COURSE CURRICULUM

The Culinary Skills one-year certificate program is structured across two semesters, offering a comprehensive blend of practical kitchen training and theoretical coursework. In Semester 1, students begin with CULN 111: Basic Hospitality Math and Profit Concepts, which introduces foundational math skills and cost control principles essential to culinary operations. CULN 132: Basic Garde Manger Practical provides hands-on experience with cold kitchen preparation, while CULN 134: Baking and Pastry Arts Level 1 covers introductory techniques in baking and pastry creation. CULN 135: Basic Contemporary Culinary Skills and Techniques focuses on modern culinary methods and cooking fundamentals. CULN 149: Basic Culinary Knowledge introduces essential culinary theory and kitchen terminology. HRT 121: Food Service Safety and Sanitation ensures students understand food handling, hygiene, and safety standards. MGMT 100: Business and Career Management helps students build professional development and business awareness, and WRIT 100: College Reading and Writing Skills enhances communication skills relevant to the culinary field. In Semester 2, students move into more advanced areas with CULN 150: Nutrition: Theory and Practical Cuisine, which integrates nutrition principles with cooking practice. CULN 153: Butchery Practical and CULN 226: Butchery Theory provide both hands-on and theoretical understanding of meat preparation. CULN 236: Practical Restaurant Operations gives real-world experience in a simulated restaurant environment, while CULN 247: Large Quantity Cooking teaches techniques for preparing meals in bulk. CULN 252: Contemporary Fish and Seafood focuses on seafood preparation and cooking techniques. Finally, WORK 266: Field Experience - Culinary Skills provides practical industry exposure through a supervised placement.