David Sanford, Program Director
Gateway Center
301-784-5412
https://www.allegany.edu/school-of-hospitality-culinary/cooking-essentials.html
This certificate program is designed to give students the opportunity to develop or
enhance their food production skills and gain a competitive edge in entry-level food
service employment opportunities. Students will receive hands-on training in a food
production lab that supports both the student-operated café and Gateway Center catered
events. This certificate transfers in its entirety into the Culinary Arts Associate
of Applied Science degree program.
Cooking Essentials students must maintain the scholastic standards of the college
and must achieve a grade of "C" or better in each Hospitality Management and Culinary
Arts course. Students are expected to be well-groomed in compliance with standards
of sanitation and professionalism.
This is a career program and is designed to enable students to seek employment at
the program's completion. Successful completion of this program qualifies a student
to apply for a Certificate in Cooking Essentials.
Required Culinary Courses
| CULA-150 | Culinary Techniques I |
| CULA-201 | Culinary Techniques II |
| CULA-208 |
International Cuisines |
| CULA-216 | Dining Room Management |
Required Hospitality Courses
| HRMG-110 | Food Service Sanitation |
| HRMG-203 | Hospitality Purchasing, Inventory, and Cost Control |
| HRMG-204 | Menu Planning and Food Merchandising |
| HRMG-205 | Food and Beverage Cost Control |
| HRMG-220 | Internship II |
CULINARY ARTS
COOKING ESSENTIALS CERTIFICATE
ONE-YEAR CAREER PROGRAM
PREPARATION FOR EMPLOYMENT
| FIRST SEMESTER | Credit Hours |
|---|---|
| Culinary Arts 150 (Food Preparation I) | 3 |
| Culinary Arts 208 (International Cuisines) | 2 |
| Culinary Arts 216 (Dining Room Management) | 3 |
| Hospitality Management 110 (Food Service Sanitation) | 1 |
| Hospitality Management 204 (Menu Planning and Food Merchandising) | 3 |
| Total: | 12 |
| SECOND SEMESTER | |
| Culinary Arts 201 (Food Preparation II) | 3 |
| Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control) | 3 |
| Hospitality Management 205 (Food and Beverage Cost Control) | 3 |
| Hospitality Management 220 (Internship II) | 5 |
| Total: | 14 |
| Total Credit Hours: | 26 |
NOTE: All courses specifically identified by course number are graduation requirements for this program.
