Culinary Arts, Certificate of Competency
Effective: Fall, 2017
The Culinary Arts Certificate of Competency prepares students for employment in various segments of the foodservice industry in positions such as restaurant chef, banquet chef, sous chef, kitchen manager, production cook, line cook and prep cook. The certificate includes courses providing skill development in kitchen lab courses, and is designed for a student who either wants to enter the field of Culinary Arts or pursue the Culinary Arts Associate in Applied Science Degree.
Upon successful completion of this certificate, students should be able to:
- Demonstrate knowledge and use of foodservice and culinary terminology.
- Exhibit the ability to identify various food products and their common uses.
- Demonstrate various cooking methods and appropriate presentation techniques.
- Demonstrate the ability to properly use and care for professional foodservice equipment and culinary tools.
- Exhibit ability to produce various ethnic and regional cuisines.
- Demonstrate the ability to apply principles of good nutrition in producing foods that meet consumer demands.
- Demonstrate knowledge of safe food handling practices and prepare students for food handlers' sanitation certification.
- Demonstrate accepted practices and procedures required for planning, operation and record keeping as applied in a restaurant, catering or food service operation.
First Semester (12 credits)
|HRM 110 - Food Sanitation and Safety Supervision||3|
|CUL 115 - Professional Cooking I||3|
|CUL 150 - Baking and Pastry Foundations I||3|
|CUL 210 - Foodservice Purchasing||3|
Second Semester (12 credits)
|CUL 220 - Nutrition and the Hospitality Industry||3|
|CUL 230 - Professional Cooking II||3|
|CUL 151 - Baking and Pastry Foundations II||3|
|CUL 215 - Menu Planning and Cost Control||3|
Third Semester (3 credits)
|CUL 232 - International Cuisine||3|
Total Credits: 27
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