Food Service and Management Certificate
Catalog Year: 2020-2021
| Total Credits: | 38 | |
| Course Number | Course Description | Credits |
|---|---|---|
| Food Service Certificate (066B) | 23 | |
| CUL 212 | Food Service Purchasing | 3 |
| CUL 230 | Internship I | 3 |
| CUL 231 | Internship II | 3 |
| CUL 123 | Legal Aspects of Food Service Management | 3 |
| CUL Elective (see below) | 3 | |
| CUL Electives | ||
| Course Number | Course Description | Credits |
| CUL 112 | Advanced Professional Cooking | 3 |
| CUL 113 | Soups, Stocks and Sauces | 3 |
| CUL 128 | Advanced Professional Baking | 2 |
| CUL 129 | Cake Decorating I | 2 |
| CUL 130 | Cake Decorating II | 2 |
| CUL 131 | Experimental Baking Techniques | 2 |
| CUL 132 | Ice Cream and Frozen Desserts | 2 |
| CUL 133 | Sustainable Kitchen | 2 |
| CUL 200 | Culinary Competition | 2 |
| CUL 231 | Internship II | 3 |
| CUL 232 | Advanced Decorating Techniques | 4 |
| CUL 233 | Contemporary Plating Techniques | 2 |
| CUL 234 | Breads, Bakeries, and Pastries | 2 |
| CUL 299 | Special Topics (with coordinator’s approval) | 1-3 |
Refer to the Online Course Catalog or Class Search link in eSTORM for a full course description.
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