Basic Culinary Skills Certificate

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The certificate includes many courses included in the Associate of Applied Science in Culinary Arts and courses may be applied toward those degrees.

Students must demonstrate acceptable proficiency levels in composition and reading as prerequisites for courses within this certificate. Skills in this area may affect the sequence of courses in which students can enroll and may also extend the time required to complete this program. For more details see the Academic Placement and Testing section.

Graduates of the program will receive a Certificate of Occupational Proficiency in Basic Culinary Skills.

The Basic Culinary Skills certificate is offered at Colorado Mountain College in Leadville and Vail Valley at Edwards. Please see your advisor for a recommended sequence of courses.

Learn more about the Culinary Arts- Vail Valley Program.

This certificate program is not eligible for federal student aid funds.

Program Requirements

CUA 101 - Food Safety and Sanitation 2.0 Credits
AND
CUA 121 - Introduction to Food Production Principles and Practices 1.0 Credits
OR
CUA 103 - Intro to Sanitation and Production ServSafe 3.0 Credits
CUA 123 - Introduction to Garde Manger 1.0 Credits
CUA 128 - Breakfast Preparation & Cookery 1.0 Credits

Minimum Hours Required

Minimum Credit Hours Required (5)
Minimum Contact Hours Required (97.5-105)

Note:

◆ State Guaranteed Transfer Course

✽ Applies to CMC AA/AS/AGS Degrees

Not all programs/courses are available at every campus and may require travel to another campus or access via technology-enabled learning (video-conferencing, hybrid, or online).

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