Culinary Arts & Food Service (CY)

The certificate program is aimed at students wishing to concentrate solely on hands-on culinary arts or students who already hold a degree. Laboratory classes encompass the kitchen, dining room and bakery, many with emphasis on providing direct customer service. Nutrition and food safety courses are also required. Students are eligible to take any related courses offered in the degree program as electives. A certification in food sanitation is offered and encouraged within this course of study.

Course See Note  Course Title Credits   CFS101   Basic Culinary Techniques 2   CFS102   Meat/Poultry/Fish Fabrication & Production 2   CFS104   Introduction to Breads, Pastries, and Desserts 2   CFS114   Food Safety and Sanitation 3   LA-ELECTIVE 1 Liberal Arts Elective(s) (OL) 3   CFS-ELECTIVE 2 Culinary Arts and Food Service Elective 2   CFS106   Baking Production & Merchandising of Bakery Products 2   CFS110   Introduction to Garde Manger 2   CFS118   Stocks, Soups, and Sauces 2   CFS206   A La Carte Restaurant Operations 2   CFS234   Culinary Arts Workplace Seminar 1

Notes  1 Select one of the following: CMP101, CPS100 or IDS106.  2 Select one or two of the following: CFS108-Table Service (2 credits), CFS116 Dining Room Management (2 credits), CFS204-Classical Baking (2 credits), CFS216- International Cuisine (2 credits), or CFS134-Wine in the Food Industry (1 credit).