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Culinary Assistant (BP) Occupational Certificate

Overview and Award Outcomes

Overview

Completion of this certificate will prepare students who are primarily interested in immediate entry-level employment in the foodservice industry. Areas of study will include, but are not limited to: foodservice related mathematics, weights and measures, use of knives and foodservice equipment, product identification, basic baking techniques, product fabricating, preparations of stocks, sauces and soups and fundamental cooking methods and techniques.

Award Outcomes

Prepare high quality food in a cost effective and efficient manner as utilized in professional foodservice operations

Exhibit knowledge and hands-on ability to perform the activities of all key personnel engaged in food service production operations

Apply mathematical, reading, and communication skills essential to the food service industry

Practice inclusive human relationship skills with the diverse populations throughout the hospitality industry

Career Opportunities

Career opportunities may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Numerous positions are available to graduates with this certificate, such as restaurant cooks, banquet cooks, bakers, assistant pastry chefs, pantry personnel, kitchen managers, food salespersons, personal chefs, purchasing clerks, caterers, and entry-level chef/managers.  Completion of this certificate is a strong foundation on which to build your culinary career.

Program Requirements

Technical Studies Required 17 Credits

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

General Education Required 0 Credits

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Occupational Certificate Credits 17

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1000Culinary Calculations

1

CULA1106Culinary Culture and Industry

2

CULA1117Sanitation and Safety

2

CULA1126Foundations of Baking and Pastry

4

CULA1136Garde Manger and Entremétier

4

CULA1156Classic Culinary Techniques

4

Total Credits  17

Graduation (17 credits)

Semester listings reflect the recommended sequence. Due to circumstances beyond our control, the information herein is subject to change without notice.

3/30/2021 : BP 7110 / EP