Culinary Arts-Career Studies Certificate

This program provides a foundation in food production to prepare graduates for owning or seeking employment in a restaurant, bakery, hospital, or other food preparation-related businesses.

*Pending approval for Fall 2019

Industry Certifications: Serv-Safe

Program Outcomes

Graduates of this program will be able to:

  1. Apply fundamental cooking techniques to a wide variety of fruits, vegetables, meats, and seafood;
  2. Identify the fundamentals of flavor profiles and apply them to the creation of classic and modern cuisines;
  3. Demonstrate ServSafe standards for proper food safety and sanitation procedures and personal hygiene;
  4. Apply sustainability principles relating to energy conservation and restaurant operations; and
  5. Demonstrate basic measuring, conversion, food costing and yield management practices.

Course Sequence

Course Sequence Lecture Hours Lab Hours Hours in Class Credits
HRI 106 Principles of Culinary Arts I 2 3 5 3
HRI 119 Applied Nutrition for Food Service 3 0 3 3
HRI 128 Principles of Baking 2 3 5 3
SDV 100 College Success Skills 1 0 1 1
Total 11 6 17 13
Second Semester        
HRI 190 Coordinated Internship 0 2 2 2
HRI 218 Fruit, Vegetable, Starch Preparation 2 3 5 3
HRI 219 Stock, Soup and Sauce Preparation 2 3 5 3
HRI 220 Meat, Seafood, Poultry Preparation 2 3 5 3
HRI 298 Seminar and Project 3 0 3 3
Total 9 11 20 14

Program Information

Minimum credits: 27

Length: 2 Semesters

Career opportunities: *Median salaries job growth nationwide as of 2015. Source: BLS.gov

  • Food Service Managers: $28,780-50,820 
    Job growth: 5% from 2014 to 2024 
  • Line Supervisors: $21,740-29,720 
    Job growth: 5% through 2024 
  • Bakers: $18,140-38,400 
    Job growth: 6% through 2024 
  • Chefs/Head Cooks: $23,150-41,500 
    Job growth: 9% through 2024

Division: Business, Engineering, & Industrial Technologies

Contact: 434.797.8440 or 434.797.8474

For course descriptions view the college catalog.