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Culinary Management
Professional Cooking Certificate of Proficiency
A Certificate of Proficiency (Career)
Application Code 265
For Curriculum Information Contact the Business and Computer Systems Division
Room DH-239—(443-518-1520)

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-100Culinary Basics1 credit
CMGT-110Culinary Supervision2 credits
CMGT-130Garde Manger3 credits
CMGT-135Baking and Pastries3 credits
CMGT-200International Cuisine3 credits
CMGT-220A la Carte Production1 credit
CMGT-225Culinary Field Internship1 credit
HMGT-101 Introduction to Hospitality Management 3 credits
HMGT-111 Foodservice Sanitation and Safety 

1 credit

HMGT-120   Food Preparation I 3 credits
HMGT-220 Food Preparation II3 credits
HMGT-225  Hospitality Purchasing and Cost Control 3 credits
NUTR-211Nutrition3 credits
Total Credits for Certificate:  30