Title of Certificate: Culinary Arts, Certificate

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

Faculty Contact (webapps.aacc.edu/directory): David Ludwig

Courses to improve skills and prepare for college-level classes may be needed. It is best to see an advisor as you plan your education.

All students must demonstrate eligibility for ENG 101 /ENG 101A . Refer to Academic Regulations on Graduation Requirements , “Certificate Requirements” for more information.

Course/Advising Notes: ______________________________________________________________________________

Note on planner terms: This planner uses “Terms 3 and 4” because the certificate in Culinary Arts is a second certificate students can earn in a designated study, following the certificate in Fundamentals of Cooking and Baking Option. Under this study, students can earn two certificates in two years (four semesters).

Term 3

Course Name	Credits	Term Taken	Grade
HRM 205 - Cooking Techniques 2	3 credit hours
HRM 223 - International Cuisine	3 credit hours
HRM 232 - World Culture and Cuisine: A Social Science Perspective	3 credit hours
HRM 260 - Purchasing and Cost Controls	3 credit hours

Term 4

Course Name	Credits	Term Taken	Grade
HRM 220 - Garde Manger	3 credit hours
HRM 225 - Restaurant Production and Simulation	3 credit hours
HRM 275 - Internship in Hotel/ Restaurant Management	3 credit hours