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Culinary Arts Certificate II
Semester Hours:  25 - 27
Effective Term: Fall  2018
Prerequisites: Must complete CUL130 and CUL160 to advance to CUL230 and CUL260.
Corequisites: None


Program Description: The Culinary Arts Certificate II provides training in basic and advanced culinary skills, concepts related to food sustainability, and culinary math and logistical skills necessary for planning events. Courses within this certificate are also requirements for the Culinary Arts AAS degree. This Certificate prepares students for entry-level positions as cooks, chefs, or food service managers.

Gainful Employment Disclosures per 34 CFR 668.6: centralaz.edu/documents/disclosures/Culinary_Arts-II/Gedt.html

Recommended Proficiencies: Placement tests to show a minimum of 100 level class preparedness in math and English, or unofficial college transcript; High school diploma or GED.


Course Requirements
Culinary Arts Certificate II (25-27 Credits)

Recommended Proficiencies
College level math and English placement test scores. High school diploma or GED recommended.

Required Courses (25)
CUL125 Sustainable Food Practices (1)
CUL130 Culinary Principles and Applications I (3)
CUL160 Baking and Pastry I (3)
CUL170 Dining and Beverage Operations (2)
CUL185 Catering Operations (2)
CUL230 Culinary Principles and Applications II (3)
CUL260 Baking and Pastry II (3)
CUL105 Food Safety Foundations (1)

HRM103 Managing Food Service Operations (3)
OR
NTR223 Food Service Management (3)

Select one of the following (4):
CUL268 Nutrition in Culinary Arts (3) AND
CUL elective (1)
OR
NTR141 Nutrition and Wellness (4)

Optional Internship course (2):
CUL290 Commercial Cooking Practicum (2)
(45-90 hour internship in related industry)

Other Requirements
Students must earn:
a cumulative grade point average (CGPA) of at least a 2.0 on a 4.0 scale;
at least one-third of the certificate credits from CAC.

Program Measurable Student Learning Outcomes
1. (Synthesis Level) Identify major nutrients: the sources, requirements, digestion, absorption, and metabolism, and integrate nutrition concepts relative to maintaining health throughout the lifecycle, menu planning, and recipe development. (CSLO # 2)
2. (Evaluation Level) Explain key aspects of the food service industry and its management needs/roles; appraise management principles as they apply to dining facilities. (CSLO # 2)
3. (Analysis Level) Calculate recipe conversions, analyze inventory management, purchasing, yield analysis, and menu pricing. (CSLO # 2,4)
4. (Evaluation Level) Determine effective staffing and scheduling patterns and marketing strategies, as well as facility layout and design, with effective financial management. (CSLO # 2,3)
5. (Synthesis Level) Demonstrate professional cooking and baking skills: knife skills, hand tool and equipment operation, proper scaling and measurement techniques; identification of ingredients. (CSLO # 2)
6. (Application Level) Utilize basic and advanced methods of food preparation for all meal courses. (CSLO # 2,3,4)
7. (Synthesis Level) Design menus that reflect knowledge of pricing, cost control, and management operations. (CSLO # 2,3,4)
8. (Synthesis Level) Integrate principles of food safety and sanitation; perform tasks utilizing safe food handling and safe work practices. (CSLO # 2,3)
9. (Evaluation Level) Formulate ideas and opinions relevant to sustainable food practices based on identification of key terms and concepts in this field. (CSLO # 2)
10. (Synthesis Level) Implement menu design, purchasing strategies, and production time-line for catering events. (CSLO # 2,3)

Standards for Program
Students will demonstrate learning outcomes at the level outlined in the Culinary Arts Program Required Knowledge and Competencies, current edition, written by The American Culinary Federation Foundation (ACFF) Accrediting Commission, recognized by CHEA: Council on Higher Education Accreditation.
www.NRAEF.org
http://www.cbdmonline.org/get-certified/eligibility
Students will perform in a safe manner according to OSHA requirements (www.osha.gov).