Cooking Certificate

Culinary Arts

Certificate (S)

As a graduate of Delaware Tech's Culinary Arts Cooking Certificate program, you'll have the basic skills necessary to start on a career path to becoming a chef. In the program, you'll learn the fundamentals of food preparation and gain practical experience in basic baking, garde-manger, buffet presentation, and international cuisine. You'll work in the skills development kitchen and take field trips to the kitchens of area hotels and restaurants. The Culinary Arts Cooking Certificate prepares students to join the fast-growing food service industry and obtain a respected position in a career field where these skills are in demand. It's an excellent way to earn the credentials to help you advance through the various opportunities that the industry offers with the final goal of becoming a chef.

Courses are offered on a part-time basis, and the credits earned through this program may be applied to the Kitchen Skills Studies diploma and ultimately the associate degree in the Culinary Arts. Industry professionals and students will also acquire the mandatory classes required by the American Culinary Federation to begin their certification process. The College is a member of the National Restaurant Association and the American Culinary Federation (ACF), and the program is accredited by the Accreditation Commission of the American Culinary Federation.

Program Graduate Competencies

The Program Graduate Competencies listed below identify the major learning goals related to your specific program of study and identify the knowledge and skills you will have when you graduate to be successful in your chosen field.

1. Introduce standard culinary procedures using the appropriate knives, tools and equipment.
2. Explain and apply the basic principles of food sanitation and safety in the work environment.
3. Introduce principles of food preparation to produce a variety of hot and cold food products within realistic time constraints.
4. Introduce the fundamentals of baking and pastry.
5. Discuss the principles of nutrient needs for food preparation.
6. Examine styles of leadership and develop skills in human relations and personnel management.

Graduation Requirements

Program/Major Courses

CUL 119	Food Safety and Sanitation	2
CUL 121	Food Preparation I	4
CUL 171	Garde Manger	4

Program/Major Support Courses

MGT 248	Culinary Supervisory Development	3
SCI 141	Nutrition in the Culinary Field	2

Suggested Pathway to Graduation (Course Sequence Sheet)

Semester 1

CUL 119	Food Safety and Sanitation	2
CUL 121	Food Preparation I	4

Semester 2

CUL 171	Garde Manger	4
MGT 248	Culinary Supervisory Development	3
SCI 141	Nutrition in the Culinary Field	2

To complete program requirements, you must pass the above courses and earn at least 14 credits. The number of courses and credits required for graduation may be more depending on your need for developmental education courses and the elective choices you make (if electives are a part of the program). Some programs also have college-level courses that you must take if you do not score at a certain level on the College Placement Test. If this applies to your program, the courses are listed at the top of the sequence sheet before the first semester of the course list.

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