Culinarian Certificate
ATTENTION STUDENTS - program closure at the end of Fall 2020!
Beginning Spring 2021 we will no longer allow new students to declare the Culinarian and Restaurant Management AAS Degree, or the Culinarian, Foundations of Culinary Arts or Restaurant Management Certificates. Students already declared in this major or one of these certificates should contact their Pathways Advisor, or Program Director Teresina Davie to develop a teach-out plan for completion of required coursework by the end of Spring 2023. Please make arrangements to touch base with Teresina or your Advisor prior to September 5th. Teresina Davie can be reached at Teresina.Davie@frontrange.edu or call Advising at 970-204-8332 to schedule an appointment.
My Academic Plan
Courses are displayed to show the fastest path to your certificate 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.
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.
First Semester
| 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
| CUA 129 | Center of the Plate | 4 |
| CUA 233 | Advanced Line Prep & Cookery | 4 |
| CUA 261 | Cost Controls | 3 |
| Total Credit Hours: | 11 |
Total Credit Hours: 24