Culinary Arts Pathway (C55150PW)

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Purpose

The Culinary Arts-Pathway (CTE- Certificate) is designed to introduce high school students to various aspects of Culinary Arts. Students will be provided theoretical knowledge/practical applications that provide critical competencies to meet industry demands. This curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of foodservice settings.

Upon completion of the Culinary Arts-Pathway (CTE- Certificate), students will be awarded a Certificate in Culinary Arts from RCC.

Program Curriculum

First Semester (Fall)

CUL 110 - Sanitation & Safety Credit Hours: 2
CUL 112 - Nutrition for Foodservice Credit Hours: 3
HRM 245 - Human Resource Management-Hospitality Credit Hours: 3

Class Hours 8 | Lab Hours 0 | Credit Hours 8

Second Semester (Spring)

CUL 135 - Food & Beverage Service Credit Hours: 2
HRM 220 - Cost Control-Food & Bev Credit Hours: 3