Culinary Arts
Certificate of Achievement in Food Service with a Specialization in Culinary Arts
The Certificate of Achievement, Culinary Arts, is a three-semester program of study. This program option is designed for students who are interested in gaining technical skills for skilled level positions in hotels, restaurants, and institutions. It provides students a solid foundation in concepts, skills, and techniques in cookery; it exposes them to the principles of menu planning, equipment use and maintenance, and station organization through misé-en-place. The strength of the Culinary Arts program is the reinforcement of theories learned in class in a hands-on laboratory setting in the College's restaurant, bistro, and cafeteria.
Curriculum
The requirements listed in the catalog at the time of entry into the program are the ones you must fulfill for graduation. You also have the option to meet the requirements listed in subsequent catalogs. However, if you choose this option, you cannot combine requirements from two or more catalogs. For example, if you entered the program in fall 2006, you can fulfill the requirements in either the fall 2006 catalog or the fall 2007 catalog. However, you cannot combine requirements from both.
If you leave the program for a semester or more, you must fulfill the requirements in effect at the time of or subsequent to your re-entry. For example, if you entered the program in fall 2006, took a hiatus in spring 2007, and returned in fall 2007, you must fulfill the requirements in the catalog for fall 2007 or later.
Courses
Food Service and Hospitality Education Courses
FSHE 102 Introduction to the Culinary Industry / Career Preparation
FSHE 103 Sanitation and Safety
FSHE 110 Fundamentals of Cookery
FSHE 119 Intermediate Cookery
FSHE 120 Menu Merchandising
FSHE 122 Fundamentals of Baking
FSHE 128 Dining Room Service/Stewarding Procedures
FSHE 185 The Science of Human Nutrition
FSHE 209 Garde Manger
FSHE 212 Continental Cuisine
