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
| 1st semester | Units | |
|---|---|---|
| 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 | 3 |
| CUL 245 | The Business Chef | 3 |
| CUL 105 | Basic Skills Development | 3 |
| Semester Total | 14 | |
| 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 |
| CUL 295 or MGT 290 | Work Experience in Culinary Arts or Internship in Management | 1 |
| ENT 280 | Entrepreneurship and Business Plan Development | 3 |
| Semester Total | 16 | |
| Total Units | 30 | |
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 AAS.
- 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 |
| ENT 200 | Fundamentals of Entrepreneurship | 3 |
| ENT 240 | Marketing for Small Business | 3 |
| ENT 280 | Entrepreneurship and Business Plan Development | 3 |
| CUL 295 | Work Experience in Culinary Arts | 1 |
| or MGT 290 | Internship in Management | |
| Total Units | 30 | |
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.
