Culinary Arts Curriculum

Beloit Campus

The Culinary Arts Program offers the job knowledge and skills to enter the food service industry. Students gain valuable hands-on experience in nutrition, quantity foods, buffet decoration, catering, baking, artistry for the baker and entrepreneurial skills. Upon successful completion of the program the student will be awarded a Culinary Arts Certificate.

Program Objectives

• Possess the knowledge to perform tasks related to entry-level employment in the food service industry.
• Demonstrate an understanding of personal and work characteristics that contribute to an effective Culinary Arts job performance.
• Understand the hazards of working with kitchen equipment and the procedures to follow to prevent injury.
• Use appropriate mathematical data and reasoning skills in relation to entry-level employment in a food service setting.
• Apply effective communication skills appropriate to the food service field.
• Demonstrate appropriate human relations skills that contribute to an effective job performance.

Curriculum below is for the One Year Certificate

Course Code	Course Title	Credits
FIRST SEMESTER:
CA-100	Sanitation, Safety & Housekeeping	1
CA-101	The Recipe	3
CA-103	Food Purchasing & Inventory	3
CA-104	Meats & Poultry	5
	TOTAL	12
SECOND SEMESTER:
CA-106	Dining Room Operations, Customer Relations, Business & Entrepreneurship Characteristics	3
CA-107	Vegetables & Fruits	5
CA-108	Baking & Breads	5
	TOTAL	13
GENERAL EDUCATION COURSES:
	Choose One MA (Math) Class	3
MA-100	Basic College Math (or)
MA-101	Business Math
SS-100	General Psychology	3
CIS-100	Computer Applications	3
	TOTAL	9
	Total Credit Hours	34

For more information or questions you can contact: webmaster@ncktc.edu

Related resources

• Offered on the Beloit campus only
  
  
• See full catalog for other options
• Return to Culinary Arts
• Return to NCKTC