Culinary Arts - Kitchen Essentials, One-Year Technical Certificate
Curriculum Code #4034
Effective May 2024
Division of Arts and Humanities
The one-year technical certificate in culinary arts prepares the certificate holder with the basic foundational skills required to pursue additional education in culinary arts or for entry-level employment in various types of restaurants and food businesses. Students will learn a variety of basic cooking and baking techniques through hands-on instruction. Lorain County Community College has articulation agreements with colleges and universities including programs offered by Lorain County Community College's University Partnership.
| Preferred Sequence | ||
|---|---|---|
| Fall Semester | Hours | |
| BIOG 153 | BASIC HUMAN NUTRITION | 3 |
| CULN 157 | FUNDAMENTALS OF FOOD SERVICE PRODUCTION 2 | 3 |
| CULN 175 | PURCHASING AND PRODUCT IDENTIFICATION | 3 |
| MTHM 158 | QUANTITATIVE REASONING 4 | 3 |
| SDEV 101 | INTRODUCTION TO THE LCCC COMMUNITY | 1 |
| TRSM 118 | FOOD SAFETY AND SANITATION 1 | 2 |
| Hours | 15 | |
| Spring Semester | ||
| CULN 152 | ESSENTIALS OF DINING ROOM SERVICE | 3 |
| CULN 154 | INTRODUCTION TO BAKING AND PASTRY 3 | 3 |
| CULN 160 | FOODSERVICE OPERATIONS AND CAREER MANAGEMENT 3 | 3 |
| CULN 165 | ADVANCED FOOD SERVICE PRODUCTION 3 | 3 |
| ENGL 161 | COLLEGE COMPOSITION I | 3 |
| Hours | 15 | |
| Total Hours | 30 | |
- 1
ServSafe® Food Protection Manager Prep.
- 2
National Restaurant Association of the American Culinary Federation Certification Prep.
- 3
Indicates that this course has a prerequisite.
- 4
Course may be replaced by any MTHM Ohio Transer 36 course.
Program Contact(s):
Bradley Ball
440-366-7740
bball@lorainccc.edu
For information about admissions, enrollment, transfer, graduation and other general questions, please contact your advising team.
More program information can be found on our website.
Credit for Prior Learning (PLA) options may be available for your program. For more information, please visit our website: www.lorainccc.edu/PLA
Program Learning Outcomes
- Demonstrate strong foundation of classical culinary baking and cookery techniques, balanced human nutrition, food preparation and presentation
- Understand purchasing, receiving, storage and procurement of ingredients as well as certification by the Ohio Department of Health’s Serve Safe & Sanitation/HACCP program
- Understand and demonstrate concepts of front and back of house employee/customer service and compliance standards pertaining to human resources and career management