Culinary Arts and Food Services Certificate (CLC)
2017-2018 Agriculture and Food Services Pathway
Certificate, Career & Technical Education and Business Division
Recommended Course Selection Sequence
| FFL100 | First Year Experience | 3 |
| OR | |
| CMP101 | Composition 1 | 3 |
| OR | |
| CPS100 | Information Technology and Its Applications | 3 |
| OR | |
| IDS106 | Understanding Nutrition | 3 |
| | |
| CFS105 | Food Handler Safety Practices | 1 |
| CFS101 | Basic Culinary Techniques | 2 |
| CFS102 | Meat/Poultry/Fish Fabrication & Production | 2 |
| CFS104 | Introduction to Breads, Pastries, and Desserts | 2 |
| CFS118 | Stocks, Soups, & Sauces | 2 |
| CFS234 | Culinary Arts Workplace Seminar | 1 |
OPN-ELECTIVE
| Open Elective | 3 |
CFS-Elective
| CFS108, CFS116, CFS202, CFS204, CFS212, or CFS216 | 2 |
CFS-Elective
| CFS108, CFS116, CFS202, CFS204, CFS212, or CFS216 | 2 |
| CFS106 | Baking Production and Merchandizing of Bakery Products | 2 |
| CFS110 | Introduction to Garde Manger | 2 |
| CFS206 | A La Carte Restaurant Operations | 2 |
Total Credit Hours: 26
Program Notes
- Open admissions
- Stackable credential
- Gainful employment information available on website program page.
- Day program
Campus Information
Additional Graduation Requirements
Advising Notes
This certificate is designed upon completion to prepare a student for entry level employment in the culinary arts field.
For students interested in continuing their education in the culinary arts field, courses in this certificate count towards Culinary Arts Degree.
Courses are listed in the recommended order you should take them.
Many courses have prerequisite requirements that must be fulfilled to be eligible to enroll in the course.