My Academic Plan
Program Description
This program is designed for students wanting to complete a one-semester Culinary Arts Foundation Certificate and enter the workforce. Students explore the foundational principles and practices of a commercial kitchen. This certificate provides immediate entry-level career opportunities in multiple commercial kitchen and food service environments. This program introduces students to safety and sanitation applications, use and care of equipment, tools, utensils and knives, recipe use and conversion, baking terminology, principles of baking, and the characteristics of the functions of the main ingredients used in bakery production. Students take the nationally recognized ServSafe Food Production Manager’s exam from the Education Foundation of the National Restaurant Association. If passed with a score of 75% or more, students receive the ServSafe Food Production Manager’s Certification.
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 |
| Total Credit Hours: | 10 |