Menu

Culinary Foundations Certificate

Culinary Foundations Certificate

Overview

This accelerated one year program is designed for anyone, beginner to expert, looking to hone their culinary craft.

Learn foundational cooking techniques including dynamic heat cooking, knife skills, food presentation, sourcing and identifying ingredients, developing recipes, and more. The Culinary Foundations Certificate will prepare you for success whether you’re advancing in the culinary industry or showcasing your cooking for friends and family at home.

Credential Awarded: Certificate of Proficiency in Culinary Foundations

Units: 13

Courses: 7

Average Length: 2 semesters (1 year)

Semesters at a Glance

Course #Course TitleUnits
CULIN 212Introduction to Culinary Arts4
CULIN 215Culinary Math Fundamentals1
CULIN 217Formulas and Food Costs1
CULIN 218Ingredients and Equipment1
CULIN 223Stocks, Soups and Sauces1
CULIN 224Principles of Heat Cooking1
CULIN 227Dynamic Heat Cooking4
Total Units:13

Courses

Class Schedules

We primarily meet on campus for lab instruction, practical experience and hands-on learning in a safe, clean environment. Some classes are also partially online to cover concepts and foundational instruction.

Introduction to Culinary Arts

Course Number: CULIN 212

Units: 4

Class: 2 hours lecture, 6 hours laboratory

Introduction to culinary principles: Ingredient identification and uses, knife skills, cooking techniques, instruction and practice in safety and sanitation, navigating a commercial kitchen and equipment, professionalism, and making delicious food.

 

Culinary Math Fundamentals

Course Number: CULIN 215

Units: 1

Class: 1 hour lecture

Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry including weights and measures.

 

Formulas and Food Costs

Course Number: CULIN 217

Units: 1

Class: 1 hour lecture

Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.

 

Ingredients and Equipment

Course Number: CULIN 218

Units: 1

Class: 1 hour lecture

Introduction to the latest ingredients and equipment used in today’s professional kitchens: Explore vital ingredients of the modern kitchen; fruits, vegetables, herbs, spices, grains, dairy and more; includes storage, handling, and processing.

 

Stocks, Soups and Sauces

Course Number: CULIN 223

Units: 1

Class: 1 hour lecture

Introduction to stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.

 

Principals of Heat Cooking

Course Number: CULIN 224

Units: 1

Class: 1 hour lecture

Introduction to methods that make food sizzle: Simmering to sautéing, techniques of transferring fire to food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.

 

Dynamic Heat Cooking

Course Number: CULIN 227

Units: 4

Class: 2 hours lecture, 6 hours laboratory

Recommended Preparation: CULIN 212, 215, 217, 218