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Culinarian (BP) Advanced Technical Certificate

Overview and Award Outcomes

Overview

This Culinarian Certificate presents a hands-on focused experience that builds on fundamental culinary and leadership skills.  Giving students an opportunity to apply those basic skills, this certificate has students engaging with actual customers in the campus restaurant, with opportunities to plan, organize, prepare menus, while serving the public. 

Award Outcomes

Prepare high quality food in a cost effective manner

Execute a variety of menus

Demonstrate the ability to plan a variety of menu

Apply mathematical skills essential to the food service industry

Create a professional career plan

Perform the duties of operational personnel in food service industry

Career Opportunities

Employment may be found in hotels, restaurants, clubs, health care facilities, schools, resorts and many other food related operations. Depending on qualifications and experience numerous positions are available to graduates 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.

Program Requirements

Technical Studies Required 17 Credits

Course NumberCourse TitleCourse Credits
CULA1290International and Regional Pastry

4

CULA1526Dining Experience and Expectations

3

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Culinary Techniques

4

CULA2075Catering

2

General Education Required 0 Credits

General Education Elective 0 Credits

Technical Studies Elective 0 Credits

Total Advanced Technical Certificate Credits 17

Semester Sequence

Offered at Brooklyn Park Only

First Semester

Course NumberCourse TitleCourse Credits
CULA1290International and Regional Pastry

4

CULA1526Dining Experience and Expectations

3

CULA1535Advanced Garde Manger and Entremétier

4

CULA1540Advanced Culinary Techniques

4

CULA2075Catering

2

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.


6/9/2021 : BP 7114 / EP