Catalog Year: 2018 – 2019

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

Prerequisites may be required for some courses. Refer to the Course Catalog or Class Search link in eSTORM for a full course description.

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

Food Service and Management Certificate (066C)

Important Information about the educational debt, earnings, and completion rates of students who attended this program.