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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.

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

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

Course Requirements
Culinary Arts Certificate I (16 Credits)

Maricopa & Signal Peak Campuses

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

Core Requirements (16)
CUL130 Culinary Principles and Applications I (3)
CUL160 Baking and Pastry I (3)
CUL170 Dining and Beverage Operations (2)
CUL105 Food Safety Foundations (1)

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

Select one of the following (4):
CUL268 Nutrition in Culinary Arts (3) AND
CUL elective (1)
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;
at least one-third of the certificate credits from CAC.

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/

Students will perform in a safe manner according to OSHA requirements (www.osha.gov).