Culinary Arts Certificate

Culinary Arts Certificate

Program Description

The Culinary Arts program prepares individuals for exciting careers in many culinary environments. Students learn all aspects needed to be successful in the industry, from food safety and sanitation to cooking techniques, flavors, and presentation. Students completing the program will earn the ServSafe Food Manager certificate.

Program Outcomes

By completing this program, students will achieve the following learning outcomes:

  • Identify safety and sanitation methods and pass the Serv-Safe Certification;
  • Identify and label culinary equipment;
  • Analyze menus to determine ordering needs, food costs, and menu pricing;
  • Determine and successfully use appropriate food preparation techniques for a given menu;
  • Apply mathematical concepts to recipe conversion, inventory, ordering, costing, and pricing;
  • Demonstrate effective customer service, oral and written communication skills with the kitchen team; and
  • Apply culinary knowledge in a real-life situation and make knowledgeable decisions while on internship.

Career Opportunities

The Culinary Arts program prepares individuals for exciting careers in many culinary environments. The Culinary Arts certificate prepares individuals for careers in the restaurant, resort, hotel, casino, and institutional food service industries. Graduates of this program are prepared to work as chefs, line cooks, prep cooks, restaurant cooks, institutional/cafeteria cooks, station chefs, caterers, production developers, and various restaurant and hospitality management positions.

Graduation Requirements

In addition to the program requirements, students must meet the following conditions in order to graduate:

  1. College Cumulative GPA Requirement: cumulative grade point average (GPA) of credits attempted and completed at CLC must be at least 2.0;
  2. College Technical Core GPA Requirement: cumulative GPA of credits attempted and completed towards the technical core of the diploma or degree must be at least 2.0;
  3. Residency Requirement: students must complete 25% of their credits at Central Lakes College.

Employment Statistics

For more information regarding employment statistics, career salary information and estimated job growth, follow the resource links below:

https://apps.deed.state.mn.us/lmi/ces/
http://www.bls.gov/ooh/home.htm
http://www.iseek.org/jobs/jobmarket.html

Program Course Requirements

CULA 1101    Culinary Techniques and Terminology…….. 1 cr
CULA 1104    Applied Food Safety and Sanitation…………. 1 cr
CULA 1107    Culinary Math and Spreadsheet Analysis….. 2 cr
CULA 1110    Food Production Lab I………………………………. 3 cr
CULA 1113    Food Production Lab II…………………………….. 3 cr
CULA 1116    Food Production Lab III……………………………. 3 cr
CULA 1119    Garde and International Flavors………………. 2 cr
CULA 1122    Food Identification and Purchasing ………… 1 cr
CULA 1125    Introduction to Baking Pastry Techniques……… 2 cr
CULA 1128    Internship I………………………………………………. 4 cr
CULA 1131    Internship II……………………………………………… 4 cr
CULA 1134    Internship III…………………………………………….. 4 cr

GRADUATION REQUIREMENT – 30 CREDITS

*Denotes Prerequisites

Program Instructors

james olsen

Jim Olsen

Culinary Arts Instructor
Phone: 218-894-5116
Call Now