For the most up-to-date information about this program (including all requirements), please refer to our College Catalog.
Curriculum for Advanced Culinary Arts Career Studies Certificate
|HRI 115||Food service Managers Sanitation Certification||1||0||1|
|HRI 106||Principles of Culinary Arts I||2||3||3|
|HRI 218||Fruit, Vegetable, and Starch Preparation||2||3||3|
|HRI 145||Garde Manger||2||3||3|
|HRI 134||Food and Beverage Service Management||2||3||3|
|HRI 128||Principles of Baking||2||3||3|
|HRI 206||International Cuisine||2||3||3|
|HRI 154||Principles of Hospitality Management||3||0||3|
|HRI 219||Stock, Sauce, and Soup Preparation||2||3||3|
|HRI 207||American Regional Cuisine||2||3||3|
Total Minimum Credits: 28
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Semester Begins Note for Programs
Do you have questions about our Advanced Culinary Arts Career Studies Certificate program? Fill out the form and we’ll send you more information about the program, and an RCC counselor will be in touch to follow up.