Culinary Arts - Kitchen Essentials, One-Year Technical Certificate
Curriculum Code #4034
Effective May 2023
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):
Adam Schmith
440-366-7740
aschmith@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.
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