Culinary Arts Certificate (CAC)

Description

The Culinary Arts Certificate is designed for the serious hobbyist rather than the industry professional-in-training. Courses focus on food service sanitation and basic cooking skills.

Certificate courses also apply to the Culinary Arts associate's degree program.

Students in the certificate program are not eligible for financial aid or Kentucky tuition reciprocity.

Related Programs

Program Code

CAC.CT

Benefits

Employment Options

Graduates Are Prepared To

  • Enter the Culinary associate's degree program
  • Work as a line cook, prep cook, or pantry worker

Representative Job Titles For Graduates

  • Line Cook
  • Prep Cook
  • Food Preparation Worker
  • Cold Preparation Worker

Graduate Starting Salary Projections

$18,000 - $22,000 annually

Employment Outlook

Although the Culinary Arts Certificate is primarily intended for serious hobbyists, graduates have excellent opportunities for entry-level employment. According to the U.S. Bureau of Labor Statistics, employment in culinary fields is projected to grow 8% over the next 10 years, due to increased consumer demand for dining places including restaurants and grocery stores.

Curriculum

Effective 2019-2020 academic year

Culinary Arts Certificate (CAC)

 
Semester 1 Lec Lab Credits
CUL 100 Culinary Demonstration 2 0 2
CUL 101 Culinary 1 0 6 3
CUL 102 Culinary 2 0 6 3
CUL 115 Food Service Sanitation 1 0 1
XXX XXX Culinary Elective       3
Total Credits:   3 12 12

Electives

Culinary Elective  
CUL 105 Culinary Baking 3
CUL 110 Culinary Nutrition 3
HRM 110 Food and Beverage Cost Control 3

The letters G, B, and T (displayed after course titles or elective descriptions) identify types of courses required by the Ohio Department of Higher Education as part of an associate’s degree curriculum.
G = General Education course in this curriculum
B = Basic Skills course in this curriculum
T = Technical course in this curriculum

Contacts

Program Chair
Chef Mary (Betsy) Lasorella, CEPC (Interim Program Chair)
(513) 569-1568
Advisor
Chef Margaret (Meg) Galvin, CEC, WMCS
(513) 569-1627
Brochure: 
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