Completion of the coursework for the first two semesters of this program provides the students with a College-Approved certificate. Courses completed in this certificate also meet requirements in the Culinary Arts associate degree.
The Food Production Certificate enables students to:
|Introduction to Baking|
|Nutrition and Food Trends|
|Garde Manger and Menu Design|
|Soups, Sauces and Thickening Agents|
|Butchery and Meat Cutting|
|*Fundamentals of Math or higher|
A minimum of 27 credits and 9 courses is required for completion.
The same course may not be used as two different course requirements.
*Assessment testing required
+ Course has a pre- and/or co-requisite. See course description for details.