Certificate - 13 Credits
This certificate is offered for individuals interested in on- or off-premise catering operations. The fundamentals of kitchen operations are stressed in the three core courses (Culinary Career Essentials). Specific skills and knowledge for business start-up, operation, menu planning, elegant food preparation, and promotion are the focus of the remaining two courses.
10-316-111 Garde Manager (2 credits)
10-316-121 Sanitation and Safety Fundamentals (2 credits)
10-316-125 Food Theory (3 credits)
10-316-126 Food Production Principles (3 credits)
10-316-150 Catering (3 credits)
Students must have a grade of "C" or better to progress in core courses in the following semester and a grade of "C" or better in all core courses to graduate. A cumulative G.P.A. of 2.0 is required for graduation.