My Academic Plans (MAPs) are designed by faculty and displayed in a semester format showing the fastest path to finishing your certificate or degree. While this is the ideal, you can take courses as your schedule permits. Contact an academic advisor regarding your scheduling needs.
In most cases, the courses you need are available on your selected campus. However, there may be times to complete courses online or travel to another FRCC campus. Location availability is indicated at the time of registration.
My Academic Plan
Program Description
Learn more about the Hospitality & Culinary Arts Management program in the Business Department at Front Range Community College, Larimer Campus only.
This certificate program introduces students to commercial baking and production of breads, pastries, and desserts and the preparation of pantry, breakfast, dairy, garnish, salads, and cold items for buffets. Students also learn about planning and costing menus, purchasing ingredients, scheduling production and service staff, and handling guest relations.
AAS Hospitality & Culinary Arts Management Degrees
Culinarian Certificate Required Courses
Learn more about gainful employment
First Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows.
| CUA 101 | Food Safety and Sanitation | 2 |
| CUA 125 | Introduction to Foods | 4 |
| CUA 145 | Introduction to Baking | 4 |
| CUA 262 | Purchasing for the Hospitality Industry | 3 |
| Total Credit Hours: | 13 |
Second Semester
Courses should be completed in the order listed below. If you are unable to complete the entire semester list, complete as many courses in this sequence as your schedule allows.
| CUA 129 | Center of the Plate | 4 |
| CUA 210 | Adv Cuisine and Garde Manger | 4 |
| CUA 261 | Cost Controls | 3 |
| Total Credit Hours: | 11 |