;

Food and Beverage Specialties (BP) Advanced Technical Certificate

Overview and Award Outcomes

Overview

The certificate includes select advanced courses included in the AAS degree in addition to advanced techniques. The Advanced Certificate will introduce additional methods and techniques that will increase the student’s repertoire of ethnic cuisine, knowledge of the role of wine, beer and spirits in culinary service, current trends in the hospitality industry and bar and beverage management.

Prerequisite:

This certificate is designed for persons who possess one of the following:

  • One year hospitality industry experience
  • Currently enrolled in a culinary arts program
  • Instructor permission

Award Outcomes

Execute a variety of menus.

Demonstrate the ability to plan a variety of menus.

Prepare high quality food in a cost effective manner.

Apply mathematical skills essential to the food service industry.

Apply analysis and problem solving to food production.

Career Opportunities

Students with an Advanced Technical Certificate will be prepared for careers seeking a global reach in the food and beverage industry. Students will apply leadership skills through professional growth and promotion in a diverse multi-cultural work place.

Program Requirements

Technical Studies Required 16 Credits

Course NumberCourse TitleCourse Credits
CULA1710Beverage Management

2

CULA2050Fundamentals of Wine

2

CULA2056Global Cuisine

4

CULA2080Food, Wine and Beer Pairing

4

CULA2085Current Trends in Beer, Wine and Spirits

4

General Education Required 0 Credits

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Advanced Technical Certificate Credits 16

Semester Sequence

Offered at Brooklyn Park Only

Prerequisite: This certificate is designed for persons who possess one of the following:

One year hospitality industry experience, currently enrolled in a culinary arts program, or instructor permission.

First Semester

Course NumberCourse TitleCourse Credits
CULA1710Beverage Management

2

CULA2050Fundamentals of Wine

2

CULA2056Global Cuisine

4

Total Credits  8

Second Semester

Course NumberCourse TitleCourse Credits
CULA2080Food, Wine and Beer Pairing

4

CULA2085Current Trends in Beer, Wine and Spirits

4

Total Credits  8

Graduation (16 credits)

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

6/6/2018 : BP 7112 / EP