Culinary Arts Management Operations

INTRODUCTION

The College Credit Certificate in Culinary Arts Management Operations provides the student with the practical skills necessary for employment as a culinary and restaurant employee. This certificate program also provides supplemental training to individuals currently employed in the field. The program is composed of selected college credit courses offered within the Associate in Science degree in Culinary Management. Each student is strongly encouraged to consult an advisor or counselor prior to course registration.

 

Program Requirements:		Credit Hours
FSS 1063C	Professional Baking	3 cc
FSS 1220C	Culinary Techniques	3 cc
FSS 2242L	International/Regional Cuisine	3 cc
FSS 2248C	Garde Manger	3 cc
FSS 1222L	Culinary Production	3 cc
HFT 2212	Food Service Sanitation and Safety	2 cc
FSS 2382L	Culinary Management Practical Exam	1 cc
Total Credit Hours for CAMOP-CT:		18 cc