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Noncredit Culinary Arts

spoon and bowl

Course and Certificate Information

  • Introduces students to basic formulas and techniques in the bakeshop.

    Students will be able to demonstrate proficiency in basic/ introductory baking techniques including application of formulas, safety, and sanitation.

    • NC.CUL 001 – Culinary Safety and Sanitation: Introduces principles of food safety and sanitation in a food service operation. Topics include sanitation regulations, personal hygiene,contamination sources,microorganisms, proper food handling techniques and storage, comprehensive cleaning and sanitizing, and workplace safety concepts.

    • NC.CUL 002 – Baking Fundamentals I: Prerequisite: NC.CUL-001 Explores ingredient interaction, proper scaling techniques, and reading of formulas in baking. Learn how to correctly measure and prepare quick bread recipes.

    • NC.CUL 003 – Baking Fundamentals II: Prerequisite: NC.CUL-002 Second in a series, emphasizing baking skills necessary for employment including advanced breads and pastries.

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