Central Arizona College

Culinary Arts Certificate I

Semester Hours: 16 - 17
Effective Term: Fall 2018

Prerequisites: None
Corequisites: None

Program Description: The Culinary Arts Certificate I prepares students to become entry-level culinary professionals within a commercial food service operation. Credits earned may be applied toward the Culinary Arts Certificate II and the Culinary Arts AAS Degree.

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

Course Requirements
Culinary Arts Certificate I Total Credits: 16 Maricopa & Signal Peak Campuses Recommended Proficiencies College level math and English placement test scores. High school diploma or GED recommended. Core Requirements (16) CUL105 Food Safety Foundations (1) CUL130 Culinary Principles and Applications I (3) CUL160 Baking and Pastry I (3) CUL170 Dining and Beverage Operations (2) 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 (1): BUS196 Applied Business Internship (1) (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; -a minimum of 3 earned CAC credits numbered 100 or above; -a minimum of 16 semester credits.
Program Measurable Student Learning Outcomes
1. (Knowledge Level) Identify major nutrients: the sources, requirements, digestion, absorption, and metabolism. (CSLO # 2) 2. (Comprehension Level) Describe the role of nutrition as it relates to the life cycle, menu planning, and recipe development. (CSLO # 2) 3. (Comprehension Level) Identify key aspects of the food service industry and describe their management needs/roles. (CSLO # 2,4) 4. (Application Level) Apply techniques and relate effective staffing and scheduling patterns and marketing strategies, as well as facility layout and design, with effective financial management.(CSLO # 2,3) 5. (Application Level) Demonstrate a working knowledge of effective food procurement and production methods. (CSLO # 2) 6. (Application Level) Demonstrate basic cooking skills: knife skills, hand tool and equipment operation, proper scaling and measurement techniques. (CSLO # 2) 7. (Application Level) Apply basic methods of food preparation for all meal courses. (CSLO # 2) 8. (Knowledge Level) Identify equipment and ingredients used in cooking and baking. (CSLO # 2) 9. (Application Level) Demonstrate baking a variety of items prepared in a commercial kitchen. (CSLO # 2) 10. (Synthesis Level) Prepare menus that reflect knowledge of pricing, cost control, and management operations. (CSLO # 2,3,4) 11. (Comprehension Level) Describe management principles as they apply to dining facilities. (CSLO # 2,3) 12. (Application Level) Identify principles of food safety and sanitation; demonstrate safe food handling and safe work practices. (CSLO # 2,3)
Standards for Program
As guided by the current American Culinary Federation requirements for credit toward successful completion of Certified Culinarian (CC) credential. https://www.acfchefs.org/ACF/Certify/Levels/CC/ACF/Certify/Levels/CC/ www.NRAEF.org http://www.cbdmonline.org/get-certified/eligibility Students will perform in a safe manner according to OSHA requirements (www.osha.gov).