My Academic Plan
Program Description
This program is designed for students wanting to complete a one-year (two semester) Culinarian Certificate and enter the workforce. Students explore all phases of commercial baking and food preparation. This certificate provides immediate entry-level career opportunities upon completion. This 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.
Learn more about this program.
Program is designed for students wanting to complete a one-year (two semester) Certificate in Bookkeeping and directly enter the workforce.
First Semester
Courses are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
| 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 are displayed to show the fastest path to your award and should be completed in the order listed. If you are unable to complete all courses listed in a semester, complete as many courses in this sequence as your schedule allows. If you have questions or concerns about your MAP, please see your Pathways Advisor.
| CUA 129 | Center of the Plate | 4 |
| CUA 210 | Advanced Cuisine and Garde Manger | 4 |
| CUA 261 | Cost Controls | 3 |
| Total Credit Hours: | 11 |