Culinary Arts

Certificate

Sample Schedule

The schedule below shows how the requirements for this certificate may be met in four semesters. When planning your schedule, you should consult with your advisor.

First Semester (8 Credit Hours)

  • CUL 100 Culinary Fundamentals (3)
  • CUL 105 Culinary Fundamentals Lab (1)
  • CUL 120 Foodservice Sanitation (1)
  • CUL 140 Beverage Fundamentals (3)
  • Professional Work Experience*

Second Semester (7 Credit Hours)

  • CUL 110 Intermediate Culinary Applications (3)
  • CUL 115 Intermediate Culinary Applications Lab (1)
  • CUL 190 Food and Beverage Cost Controls (3)
  • Professional Work Experience*

Third Semester (11 Credit Hours)

  • CUL 200 Garde Manger and International Cuisine (3)
  • CUL 205 Garde Manger Lab (1)
  • CUL 255 Culinary Restaurant Practicum (5)
  • Approved Electives (2)
  • Professional Work Experience*

Fourth Semester (6 Credit Hours)

  • CUL 270 Hospitality Management Seminar (3)
  • NS 115 Introduction to Nutrition (3)
  • Professional Work Experience*

* Students are also required to complete 300 hours of work experience in the Culinary/Hospitality Industry while matriculated in the Culinary Arts or Hospitality and Tourism Management degree programs to complement the classroom and laboratory requirements of the programs. For more information, please contact the Technical Specialist for Applied Learning and Internships, Jayden.Donahue@flcc.edu or 585-785-1792.