Therapeutic Culinary Certificate ������������������������������������������������

3� Students may choose to pursue additional credentials offered by the College, including certificates, diplomas and associate degrees offered within the Hospitality Education Department�

Specific Requirements

1� General college admission requirements must be met�

2� At least 50% of the credit hours toward this certificate must be earned at the College� 3� Students must pass all courses required to earn the certificate with a grade of “C” or higher� 4� Students must satisfy any course prerequisite requirements and pass such courses with a grade of “C” or higher� 5� Students pursuing the certificate should be aware that employers in Hospitality or Foodservice can require prospective volunteers, interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization�

Course Requirements

CUL-110 Sanitation & Safety 2 CUL-140 Culinary Skills I 5 CUL-140A Culinary Skills I Lab 1 CUL-150 Food Science 2 CUL-170 Garde Manger I 3 CUL-240 Culinary Skills II 5

Total Credit Hours Required 18

Therapeutic Culinary Certificate (C55150L2)

This certificate is designed to offer students basic culinary skills, an understanding of food safety and sanitation, nutrition, food science, and an in-depth look at specialized dietary needs through therapeutic cuisine� In only three semesters of study, students will earn a certificate that will provide a range of skillsets that employers value in healthcare fields as well as traditional restaurant venues�

The Therapeutic Culinary Certificate course work can be of particular value to: 1� Individuals already employed in the fields of healthcare foodservice who desire to increase their understanding of specialized and restrictive diets� 2� Students who are currently completing or who have previously completed the requirements of the ACEF (American Culinary Federation

Education Foundation) Apprenticeship or USDL

Journeyworker Apprenticeship� Students interested in completing the Therapeutic Culinary Certificate have the following options� 1� The Therapeutic Culinary Certificate course work can be applied toward the course requirements for the College’s associate degree in Culinary Arts�

Students can graduate with both the certificate and the A�A�S�

2� Students can earn the certificate and then complete the requirements of the Culinary Arts A�A�S� degree at a later time

3� Students may choose to pursue additional credentials offered by the College, including certificates, diplomas, and associate degrees offered within the Hospitality Education

Department�

Specific Requirements:

1� General college admission requirements must be met�

2� At least 50% of the credits hours toward this certificate must be earned at the College� 3� Students must pass all courses required to earn the certificate with a grade of “C” or higher 4� Students must satisfy any course prerequisite requirements and pass such courses with a grade of “C” or higher 5� Students pursuing the certificate should be aware that employers in Hospitality or Foodservice can require perspective volunteers interns, and employees to pass criminal background, drug screen, and citizenship verification checks before they are allowed to work at an organization�

Courses requiring a grade of “C” or better: CUL

First Semester (Fall)

CUL-110 Sanitation & Safety CUL-140 Culinary Skills I CUL-140A Culinary Skills I Lab

Second Semester (Spring)

CUL-112 Nutrition for Food Service CUL-150 Food Science

Credits

2 5 1

3 2

Third Semester (Summer)

CUL -165 Therapeutic Cuisine

Total Credit Hours Required

3

16

Practical Meat Cutting Certificate (C55150L3)

This certificate is designed to offer students advanced culinary skills, an understanding of food costing, and an in-depth look at the skills needed for retail and restaurant meat cutting and charcuterie� In only three semesters, students will earn a certificate that will provide both culinary and specialized protein skills that retail butchers and independent restaurants value in employees�