PROGRAM SUMMARY
Students completing this certificate program will learn the culinary arts fundamentals of cooking methods, flavor development, techniques, baking and pastry, operations of a full-service restaurant, and more. This program will give students a hands-on understanding of the professional kitchen and the skills needed for employment in the growing food industry. This certificate will also allow students to explore the option of a two year and four-year degree.
PROGRAM REQUIREMENTSPROGRAM LEARNING OUTCOMES
1. Develop and demonstrate the skills necessary for meal preparation, nutrition, food safety, and menu development.
2. Calculate recipe quantities to follow standard recipe procedures.
3. Understand and utilize commercial kitchen equipment safely.
FOR MORE INFORMATION, CONTACT:
Gary Kruzich
Business Department Chair
gkruzich@kbocc.edu
(906) 524-8306
Wabanung Campus – Rm 306
PROGRAM REQUIREMENTS
FN101 Introduction to Culinary Skills with ServSafe – 2 credits
FN102 Advanced Culinary Skills – 2 credits
FN130 Baking and Pastry I – 2 credits
FN201 Local & Native Cuisine – 2 credits
FN202 Essentials of Restaurant Management – 3 credits
FN203 Event Planning and Management – 2 credits
FN210 Food Preservation – 3 credits
FN297 Capstone Seminar – 1 credit
TOTAL CREDITS – 17 credits