Culinary Arts Certificate - Kitchen Essentials

Culinary Arts Certificate -

Kitchen Essentials

Short Term Technical Certificate - Curriculum Code 0034

The short-term technical certificate in Culinary Arts prepares the certificate holder with the basic foundational skills required to pursue additional education in Culinary Arts or for entry level employment in various types of restaurants and food businesses. Students will learn a variety of basic cooking and baking techniques through hands-on instruction. 

 

Block scheduling: Each term is comprised of four blocks (A through D). Each block is four weeks long. Courses may be scheduled dynamically. Block scheudling may vary by campus location.

 

Term One (Fall)     
Block A
    CULN 175 Purchasing and Product Identification 3
Block A & B
TRSM 118 Food Safety and Sanitation * 2
Block B
CULN 157 Fundamentals of Food Service Production ** 3
Block C
CULN 165 Advanced Food Service Production > 3
Block C & D
 BIOG 153 Basic Human Nutrition 3
     
Term Two (Spring)  
Block A
CULN 154 Introduction to Baking and Pastry > 3
Block A & B
CULN 205 Food & Beverage Cost Controls > 3
Block C
CULN 220 Contemporary Cuisine > 3
Block C & D
  CULN 131 Career Management 1
ENGL 161 ENGL 161 3
Term Three (Summer)
Block A & B
CULN 200 Culinary Arts Externship > 2
Total Credit Hours: 29

 

1. > Indicates that this course requires a prerequisite.
2. * ServSafe® Food Protection Manager Prep

3. ** National Restaurant Association of the American Culinary Federation Certification Prep

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Please note that campus service hours have been adjusted for summer semester. For a list of updated service hours, please visit www.lorainccc.edu/hours