Course Listing

Culinary Arts
Certificate
Published January 1, 0001

Student Learning Outcomes

See ge.artinstitutes.edu/programoffering/491 for program duration, tuition, fees, and other costs, median debt, salary data, alumni success, and other important info.

  • Understand fundamental concepts, skills, and techniques involved in basic cookery by preparing stocks, glazes, and a variety of classical and contemporary sauces and products
  • Demonstrate proficiency in all basic cooking techniques and skills
  • Demonstrate the total product utilization concept
  • Describe and explain the proper handling and storage of food and sundry products along with proper sanitation and safety procedures and principles
  • Accurately follow any given recipe and achieve the specified desired outcome
  • Explain the characteristics, functions, and food sources of the major nutrients and understand and demonstrate nutritional cooking methods including how to maximize nutrient retention in baked goods and pastries
  • Prepare a variety of baked goods, desserts and confectionaries, and demonstrate decorating, plating and display techniques
  • Identify primal, sub-primal, and market cuts of meat, poultry and seafood
  • Discuss current developments and trends in the foodservice industry
  • Fabricate seafood and meats into market cuts while preparing traditional, regional, ethnic, classical and contemporary hot and cold appetizers, salads and entrées

Program Courses

CUL101 Fundamentals of Classical Techniques
CUL104 Concepts and Theories of Culinary Techniques
CUL121 American Regional Cuisine
CUL139 Latin Cuisine
CUL201 Garde Manger
CUL213 Management, Supervision, and Career Development
CUL240 Sustainable Purchasing and Controlling Costs
CUL244 Asian Cuisine
CUL246 World Cuisine
CUL251 Introduction to Baking Science and Theory
CUL252 Food and Beverage Operations Management
CUL262 A La Carte
GE101 Nutrition Science

Total Credits Required for Graduation 55

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Note: The Art Institute of Indianapolis reserves the right to alter the sequencing of classes. Some courses are offered on a rotating basis. Students should consult their Academic Advisors and/or Department Chair when creating their course schedules to ensure they are following the recommended sequence. Students must meet all co/prerequisites for courses.