Culinary Arts - CERT
Luna Community College’s Culinary Arts curriculum incorporates the American Culinary Federation’s standards for knowledge and skill competencies. This program emphasizes hands-on learning in our state-of-the-art kitchen laboratory. Each class focuses on professional food production in a commercial kitchen and prepares students for entry-level positions within the foodservice industry. Students learn how to handle food safely, follow standards of culinary professionalism and develop basic cooking skills. Classroom instruction emphasizes the business of cooking and giving students a fundamental understanding of managerial work in the foodservice industry.
Completion of this certificate can be applied toward the Associate of Applied Science Degree in Vocational/Technical Studies.
INSTITUTIONAL PROFICIENCY REQUIREMENTS
In addition to the courses listed below for this program of study, students must also complete institutional proficiencies of ENG098 and MATH075.
Degree Requirements
The follow degree requirements are for the 2019-2021 Catalog. For other catalogs, please see CatalogsMinimum of 32 Credit Hours
| Program Requirements (26 credit hours) | ||
|---|---|---|
| BAKE102 | Baking Principles | 4 |
| CUL101 | Culinary Concepts and Math | 3 |
| CUL107 | Current Topics in Food Safety | 1 |
| CUL115 | Serv-Safe Certification | 1 |
| CUL140 | Catering | 2 |
| CUL140L | Catering Lab | 2 |
| CUL208 | Culinary Arts Practicum | 4 |
| CUL220 | French and Italian Kitchen | 3 |
| CUL230 | Global Kitchen | 3 |
| CUL237 | Restaurant Experience | 1 |
| CUL237L | Restaurant Experience Lab | 2 |
| Approved Electives (6 credit hours) | ||
|---|---|---|
| BAKE140 | Intermediate Baking Principles | 3 |
| BAKE160 | Bread Baking | 3 |
| BAKE208 | Specialty Pastry Skills | 2 |
| CUL120 | Intro to Vegetables and Starches | 3 |
| CUL122 | Intro to Meats,Poultry, and Fish | 3 |
| CUL123 | Intro to Stocks, Soups & Sauces | 3 |
| CUL128 | Garde Manger | 3 |
| CUL250 | Healthy Cooking Techniques | 3 |