Culinary Arts - Kitchen Essentials, One-Year Technical Certificate
Curriculum Code #4034
Effective May 2021
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.
|BIOG 153||BASIC HUMAN NUTRITION||3|
|CULN 157||FUNDAMENTALS OF FOOD SERVICE PRODUCTION 2||3|
|CULN 175||PURCHASING AND PRODUCT IDENTIFICATION||3|
|MTHM 150 |
or MTHM 158
|THE ART OF MATHEMATICAL THINKING |
or QUANTITATIVE REASONING
|SDEV 101||COLLEGE 101||1|
|TRSM 118||FOOD SAFETY AND SANITATION 1||2|
|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|
ServSafe® Food Protection Manager Prep.
National Restaurant Association of the American Culinary Federation Certification Prep.
Indicates that this course has a prerequisite.
For information about admissions, enrollment, transfer, graduation and other general questions, please contact your advising team.
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