Culinary Skills Certificate Plan
2016-2017 Central Ohio Technical College
Autumn Semester
|
* Basic Chemistry |
4 |
|
|
Introduction to Culinary Science |
2 |
|
|
Product Knowledge & Purchasing |
2 |
|
|
Food Service Safety |
1 |
|
|
* Culinary Skills Development I |
3 |
|
|
* Critical Thinking |
3 |
|
|
|
Total |
15 |
Spring Semester
|
* Culinary Fabrication |
3 |
|
|
* Culinary Skills Development II |
3 |
|
|
* Techniques of Banqueting & Catering |
3 |
|
|
* Baking, Pastry and Desserts |
3 |
|
|
* Composition I |
3 |
|
|
Human Nutrition |
2 |
|
|
|
Total |
17 |
Total Hours Required
- Total Hours Required For Certificate: 32.00
Helpful Information
Courses may have prerequisites. Please check course description to view all course prerequisites and requirements.
* Indicates this course requires a grade of C (2.00) or better in order to progress and graduate from this program.
The College Reserves the Right to Change Curricula Without Notice
Published date – January 2016
Office of Academic Affairs