Oct 24, 2021  
2020-2021 Catalog 
    
2020-2021 Catalog [PAST CATALOG]

Culinary Arts (certificate)


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Official Title of Certificate: Culinary Arts

Award: Certificate

Code:  CRT.HRM.CUL-ART

Total Credit Hours: 21

About the Hotel, Culinary Arts and Tourism Institute

Purpose: Prepares students for employment in the hospitality industry such as in a restaurant or hotel. The Culinary Arts Certificate prepares students for intermediate-level food preparation positions in a variety of hospitality industries, such as hotels, clubs, airlines, cruise ships, or restaurants.

Range of Occupations

  • Banquet cook
  • Cook
  • Lead cook

Additional Program Requirements:

Students are required to wear an approved chef uniform for production classes. See course description for specifics.

Statewide Tuition Reduction Program


This program of study may be designated a Statewide Tuition Reduction Program. This means that some residents of Maryland (refer to the Tuition, Fees and Payments  section of this catalog) enrolled in this program of study by the first day of the term may be eligible for in-county tuition rates for courses required for program completion. It is the student’s responsibility to confirm that this program still maintains a Statewide Program status before enrolling. Please refer to the college’s Accounts Receivable Office to confirm this designation.

Certificate Graduation Requirements


See Academic Regulations on Graduation Requirements .

Program Outcomes


Upon successful completion of this program, students will be able to:

  1. Apply accepted professional standards and codes of conduct in the workplace.
  2. Explain hospitality and culinary terminology.
  3. Analyze methods of service and management principles for all hospitality operations.
  4. Describe the dynamics of the changing global business environment.
  5. Discuss food and dietary issues from cultural, religious, historical, and geographical perspectives.
  6. Operate commercial kitchen equipment in a safe and efficient manner.
  7. Demonstrate proper cooking and sanitation techniques.
  8. Analyze marketing strategies to serve the current needs of the hospitality industry.
  9. Discuss contemporary hospitality and culinary trends.
  10. Apply accepted nutrition standards that lead to positive health benefits.
  11. Apply appropriate math skills to culinary arts operations and business environments.

This program aligns with the college’s core competencies.

Career and Educational Advancement Resources


   

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