Hospitality Management and Culinary Arts: Culinary Arts Certificate Program

Program Description

Culinary Arts prepares students for employment in commercial and non commercial food operations. It is intended for new entrants, professional advancement and persons seeking re-entry in the industry as well as retraining for a new career. Graduates typically work in a variety of cook, chef and management positions. Most courses in the certificate program are also required for the hospitality management degrees programs.

Program Outcomes

The Culinary Arts Certificate program enables students to:

  1. Practice the technical skills used in food preparation and service;
  2. Apply the principles of food identification, food utilization, menu writing, recipe creation;
  3. Acquire basic supervisory skills for effective use of people and resources in foodservice operations;
  4. Becomes proficient in the proper use and maintenance of professional foodservice equipment;
  5. Identify efficient and effective layouts and workflows for professional kitchens and dining rooms;
  6. Explain the history, evolution and international diversity of food products, recipes and menus;
  7. Develop the professionalism necessary for working successfully with subordinates, peers, supervisors, suppliers, customers and industry professionals;
  8. Build academic skills and acquire a global perspective in general education related to food preparation and service; and
  9. Apply nutrition, sustainable and practical culinary principles in preparation for the contemporary job market.
 Requirements (32 Credits)
 HSP 101 Principles of Food Preparation 3 credits
 HSP 102 Food Production and Purchasing 4 credits 1
 HSP 103 Principles of Baking I 3 credits
 HSP 109 Food Safety Certification 1 credit
 HSP 212 Equipment Design and Layout 3 credits 2
 BIO 112 Applied Nutrition 3 credits
 HSP 135 Service Management 3 credits
 HSP 202 Catering and Event Management 3 credits 3
 HSP 203 Advanced Baking and Pastry Arts 3 credits 4
 HSP 204 World Cuisines 3 credits 3
 HSP 296 Cooperative Education Work Experience 3 credits 5

1 Pre- or co-requisite   HSP 101 ,  ENG 096 and  MAT 121 

2 Pre- or co-requisite HSP 101 and  HSP 109 

3 Prerequisite   HSP 102, and eligibility for ENG 101    

4 Prerequisite  HSP 103  or  HSP 113 

5 Prerequisite  HSP 101 HSP 109 ENG 101 

Complete guide to salaries in the hospitality & foodservice industry