Foundations of Culinary Arts 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-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
First Semester
| CUA 101 | Food Safety and Sanitation | 2 |
| CUA 125 | Introduction to Foods | 4 |
| CUA 145 | Introduction to Baking | 4 |
| Total Credit Hours: | 10 |
Total Credit Hours: 10