Culinary Management
Professional Cooking Certificate of Proficiency
A Certificate of Proficiency (Career)
Application Code 234b
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—(443-518-4441)
This Certificate of Proficiency in Professional Cooking in Culinary Management is designed for individuals who are interested in pursuing a career in the culinary field, focusing on professional cooking. Students enrolling in this certificate will develop skills related to cooking in a professional environment, including food handling and preparation, purchasing, cost control, service skills and management skills. Students completing the certificate program will be ready to enter the culinary field at an entry level position.
| CMGT-101 | Introduction to Culinary Arts OR | 3 credits |
| HMGT-101 | Introduction to Hospitality Management | 3 credits |
| HMGT-111 | Foodservice Sanitation and Safety | 1 credits |
| HMGT-120 | Food Preparation I | 3 credits |
| HMGT-220 | Food Preparation II | 3 credits |
| HMGT-225 | Hospitality Purchasing and Cost Control | 3 credits |
| CMGT-120 | Culinary Supervision | 3 credits |
| CMGT-130 | Garde Manger | 3 credits |
| CMGT-135 | Baking and Pastries | 3 credits |
| CMGT-200 | International Cuisine | 3 credits |
| Total Credits for Certificate: 25 |
