The Occupational Endorsement Certificate (OEC) in Culinary Arts prepares students for entry-level baking positions within the hospitality and tourism industry. Students can advance in career opportunities because of their formal training and education. Career possibilities available to graduates of the baking and pastry arts program include positions in restaurants, bakeries, hotels, and institutions.

Prerequisites: Must place into or above MATH A055 and WRTG A111. 

• CA A101 Hospitality Industry: Careers 2 credits

  Offered in Fall & Spring

  Explores career opportunities in the hospitality industry and examines emerging labor trends.

• CA A104 Sanitation 2 credits

  Offered in Fall & Spring

  This course focuses on sanitation principles, concepts, methods, codes and regulations current to the foodservice industry. All students take the mandatory ServSafe Food Protection Manager national exam certification. Students are required to have their ServSafe before moving into the primary laboratories. 

• CA A107 Procurement & Cost Control 3 credits

  Offered in Fall & Spring

  This course focuses on critical control points in the foodservice cost control cycle. Prepares student to analyze costs and make foodservice operation decisions. Examines foodservice industry procurement practices and standards.

• CA A103 Culinary Skills Development Lab 4 credits

  Offered in Fall & Spring

  Introduces and provides student with a comprehensive theoretical and practical foundation in commercial kitchen practices.
  Registration Restrictions: Must have current ServSafe certification by course start date

• CA A201 A la Carte Kitchen  4 credits

  Offered in Fall & Spring

  Emphasizes cooking techniques, ingredients and professionalism in a commercial kitchen.

• Advisor Approved Culinary Electives 4 credits
  Electives must be approved by your advisor and be relevant to the Culinary Arts OEC program. 

19 credits are required to complete the Culinary Arts OEC.