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  1. Programs
  3. Culinary Arts (CER-CUA)

Culinary Arts (CER-CUA)

Coastal Alabama Community College

CertificateNon-degree

Become a contributor for free to openly demonstrate student outcomes, industry alignment & eligibility criteria.

The Culinary Arts Certificate program is designed to provide training and development of competencies for students enrolled in the program to comply with guidelines as set by the American Culinary Federation

Credits

38 credits

Format

In-Person

Eligibility Calculator

Which aid programs apply to this program?

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Program Pathways

Credentials this program stacks toward

No program pathways.

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Course Pathway

29 courses in this program

127 courses
WKO 107
1 credits
SPH 107
3 credits
SPH 106
3 credits
PAS 208
3 credits
PAS 204
3 credits
PAS 173
3 credits
MTH 116
3 credits
MAS 253
3 credits
MAS 252
3 credits
MAS 251
3 credits
MAS 211
3 credits
MAS 183
3 credits
MAS 182
3 credits
MAS 181
3 credits
MAS 171
3 credits
MAS 162
3 credits
MAS 161
3 credits
MAS 151
3 credits
MAS 131
3 credits
MAS 121
3 credits
MAS 111
3 credits
CUA 205
3 credits
CUA 125
5 credits
CUA 116
3 credits
CUA 111
3 credits
CUA 101
3 credits
ENR 098
4 credits
22 courses
ENG 101
3 credits
CUA 115
3 credits
Core course
External prerequisite
Hover to see relationships
Program Requirements

Courses required to complete this program

CUA 101Orientation to the Hospitality Profession
3 cr
CUA 116Sanitation and Safety
3 cr
CUA 125Food Preparation
5 cr
MTH 116Mathematical Applications
3 cr
CUA 115Advanced Food Preparation
3 cr
CUA 205Intro to Garde Manger
3 cr
ENG 101English Composition I
3 cr
CUA 111Foundations in Nutrition
3 cr
PAS 204Foundations of Baking
3 cr
MAS 111Masonry Fundamentals
3 cr
MAS 121Brick/Block Fundamentals I
3 cr
MAS 161Block Masonry Lab
3 cr
MAS 181Special Topics in Masonry I
3 cr
MAS 182Special Topics in Masonry II
3 cr
WKO 107Workplace Skills Preparation
1 cr
MAS 131Brick/Block Fundamentals II
3 cr
MAS 151Brick/Block Fundamentals III
3 cr
MAS 162Brick Masonry Lab
3 cr
MAS 171Residential/Commercial Masonry
3 cr
MAS 183Special Topics in Masonry III
3 cr
MAS 211Stone Masonry
3 cr
MAS 251Stone Masonry Lab
3 cr
MAS 252Fireplace Construction
3 cr
MAS 253Brick Arches Lab
3 cr
SPH 106Fundamentals of Oral Communication
3 cr
SPH 107Fundamentals of Public Speaking
3 cr
PAS 173Pastries I
3 cr
PAS 208Advanced Baking
3 cr
Program Details

Detailed information about this program

No detailed information available.

Requirements

What you need to earn this credential

No requirements listed.

Financial Aid

Eligible funding programs

No funding information available.

Scholarships

No scholarships listed.

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Locations

Where this program is offered

  • Alabama

    Alabama

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Related Programs

Programs related to this one

No related programs.

Skills & Competencies

Skills developed through this program

Auto-populated·from O*NET via SOC 35-1011.00

Skills

MonitoringSpeakingTime ManagementCritical ThinkingCoordinationSocial PerceptivenessManagement of Personnel ResourcesService Orientation

Knowledge

Food ProductionProduction and ProcessingCustomer and Personal ServicePersonnel and Human ResourcesAdministration and ManagementEnglish Language

Abilities

Oral ExpressionProblem SensitivityOral ComprehensionInformation OrderingNear VisionDeductive ReasoningSpeech ClarityInductive ReasoningSpeech RecognitionWritten ComprehensionManual DexterityPerceptual SpeedSelective AttentionTime SharingArm-Hand Steadiness

Tasks

  • Monitor sanitation practices to ensure that employees follow standards and regulations.
  • Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
  • Supervise or coordinate activities of cooks or workers engaged in food preparation.
  • Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers
  • Inspect and clean food preparation areas, such as equipment, work surfaces, and serving areas, to en
  • Portion, arrange, and garnish food, and serve food to waiters or patrons.

Technology

Data base user interface and query softwareTime accounting softwareAnalytical or scientific softwareFinancial analysis softwareElectronic mail softwareWeb page creation and editing softwareCompliance softwareInventory management softwareSpreadsheet software

Tools

Apple corersBlast chillersBlendersBone sawsBoning knivesBox gratersBraziersBread slicersBroilersCake decorating toolsCappuccino makersCarbonated beverage dispensersChefs' knivesCommercial coffee grindersCommercial coffeemakersCharbroilersCimeter knivesCommercial microwave ovensConvection ovensConveyor ovensFilet knivesFood slicing machinesFood steamersFryersGas grillsGriddlesGrinders

Work Values

IndependenceRecognitionAchievementRelationshipsWorking ConditionsSupport
Career Pathways

Occupations this program prepares you for

  • Chefs and Head Cooks35-1011.00
  • Cooks, Restaurant35-2014.00
What You'll Learn

Key competencies developed through this program

Auto-populated·from NSX Competency Framework

Mastery: developing (Level 2)(based on Certificate)

  • Sanitation standards and health code regulations — monitor employee practices routinely and address minor violations on the kitchen floor.
  • Junior cooks and prep staff — coordinate daily task assignments and workflow to maintain steady output during service periods.
  • Received food products — check quantity and quality against invoices and specifications with minimal oversight, flagging discrepancies to management.
  • Food and supply requisitions — prepare and submit purchase orders based on production schedules and current inventory levels.
  • Station equipment and work areas — inspect at the start and end of each shift to confirm conformance to cleanliness and safety standards.
  • Standard and modified recipes — execute consistently across familiar menu items, adapting quantities for varying cover counts.
  • New kitchen employees — demonstrate proper preparation, cooking, and plating techniques in a hands-on training context.
  • Food cost estimates for routine menu cycles — calculate using ingredient yields, unit costs, and production quantities in a spreadsheet.
  • Time management strategies — apply across concurrent station tasks to ensure all dishes reach service windows on schedule.
  • Customer and dietary feedback relayed by front-of-house staff — interpret and communicate relevant adjustments to the kitchen team.

Some details on this page are auto-populated from public workforce data sources: O*NET (opens in new tab), BLS (opens in new tab), College Scorecard (opens in new tab), DOL Training Provider Results (opens in new tab), NSX (opens in new tab). Provided in partnership with LER.me Career Intelligence.

Student Outcomes

Performance metrics for this program

Completion Rate
Not reported
Placement Rate
Not reported