Certificate of Achievement, Culinary Arts Entrepreneurs

Program Description

Culinary Arts Entrepreneurs, Certificate of Achievement allows the new entrepreneur the opportunity for grounding in the fundaments of being an entrepreneur. 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

Plan of Study Grid
1st semesterUnits
CUL 100 Sanitation/HACCP 2
ENT 200 Fundamentals of Entrepreneurship 3
ENG 101
Composition I
or Composition Enhanced
or Composition I for International and Multilingual Students
CUL 245 The Business Chef 3
CUL 105 Basic Skills Development 3
 Semester Total14
2nd semester
MGT 212
Leadership and Human Relations
or Principles of Management
CUL 106 Understanding Culinary Techniques I 6
ENT 240 Marketing for Small Business 3
CUL 295
Work Experience in Culinary Arts
or Internship in Management
ENT 280 Entrepreneurship and Business Plan Development 3
 Semester Total16
 Total Units30

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:

  1. Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
  2. Complete a minimum of 15 semester credit hours within the college.
  3. Satisfy General Education requirements for the Certificate of Achievement.
  4. Have no financial or library obligation to the college.
General Education Requirements
ENG 101Composition I3
or ENG 100 Composition Enhanced
or ENG 113 Composition I for International and Multilingual Students
Human Relations
MGT 212Leadership and Human Relations3
or MGT 201 Principles of Management
CUL 245The Business Chef3
Certificate Requirements
CUL 100Sanitation/HACCP2
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
ENT 200Fundamentals of Entrepreneurship3
ENT 240Marketing for Small Business3
ENT 280Entrepreneurship and Business Plan Development3
CUL 295Work Experience in Culinary Arts1
or MGT 290 Internship in Management
Total Units30

Students completing the certificate will:

  • 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.
  • Demonstrate the knowledge to work in commercial hot food kitchens, commercial cold food kitchens, and commercial bakery kitchens.
  • Develop a business plan for a culinary environment which includes the creation, development and presentation of innovative ideas.