Culinary Arts Entrepreneurs, CoA
Program Code: Culinary Arts Entrepreneur-CoA
Program Description
Culinary Arts Entrepreneurs, Certificate of Achievement allows the new entrepreneur the opportunity for grounding in the fundamentals of being a small business owner. This certificate suits entrepreneurial-minded individuals who want to start their own business in the culinary arts or find a challenging position in a culinary environment such as a restaurant, supermarket, bakery, pastry shop, hospital, ski and lake resort, corporate cafeteria, or casino.
Recommended Course Schedule
| 1st semester | Units | |
|---|---|---|
| CUL 100 | Sanitation/HACCP | 2 |
| CUL 105 | Basic Skills Development | 3 |
| CUL 195 | Selected Topics in Culinary Arts | 1 |
| CUL 245 | The Business Chef | 3 |
| ENG 101 | Composition I or Composition Enhanced or Composition I for International and Multilingual Students | 3 |
| ENT 200 | Fundamentals of Entrepreneurship | 3 |
| Semester Total | 15 | |
| 2nd semester | ||
| MGT 212 or MGT 201 | Leadership and Human Relations or Principles of Management | 3 |
| CUL 106 | Understanding Culinary Techniques I | 6 |
| ENT 240 | Marketing for Small Business | 3 |
| ENT 280 | Entrepreneurship and Business Plan Development | 3 |
| Semester Total | 15 | |
| Total Units | 30 | |
Program Requirements
Certificates of Achievement are a set of courses that can serve as a stepping stone to an associate degree or allow students to enter the workforce. Certificates of Achievement have a general education component.
To earn a Certificate of Achievement, students must:
- Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
- Complete a minimum of 15 semester credit hours within the college.
- Satisfy General Education requirements for the Certificate of Achievement.
- Have no financial or library obligation to the college.
| Code | Title | Units |
|---|---|---|
| General Education Requirements | ||
| Communications | ||
| Required: | ||
| ENG 101 | Composition I | 3 |
| or ENG 100 | Composition Enhanced | |
| or ENG 113 | Composition I for International and Multilingual Students | |
| Human Relations | ||
| Required: | ||
| MGT 212 | Leadership and Human Relations | 3 |
| or MGT 201 | Principles of Management | |
| Mathematics | ||
| Required: | ||
| CUL 245 | The Business Chef | 3 |
| Certificate Requirements | ||
| CUL 100 | Sanitation/HACCP | 2 |
| CUL 105 | Basic Skills Development | 3 |
| CUL 106 | Understanding Culinary Techniques I | 6 |
| CUL 195 | Selected Topics in Culinary Arts | 1 |
| ENT 200 | Fundamentals of Entrepreneurship | 3 |
| ENT 240 | Marketing for Small Business | 3 |
| ENT 280 | Entrepreneurship and Business Plan Development | 3 |
| Total Units | 30 | |
Program Outcomes
Students completing the certificate will:
PSLO1: Demonstrate basic and intermediate culinary skills through a series of learned competencies including but not limited to knife care, cutting techniques, stock preparation, meal planning, and menu writing.
PSLO2: Demonstrate the knowledge to work in commercial hot food kitchens, commercial cold food kitchens, and commercial bakery kitchens.
PSLO3: Develop a business plan for a culinary environment which includes the creation, development and presentation of innovative ideas.
