Food Service and Management Certificate (066C)
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.
