CULINARY ARTS AT CU
The need for Culinary Professionals is rapidly growing across the United
States as well as globally. This is the result of consumer demands for
higher-quality and a variety of healthier choices from restaurants and
other food service organizations.
According to the U.S. Department of Labor, “employment of chefs and head
cooks is projected to grow 10 percent from 2016 to 2026, faster then the
average for all occupations.”
Campbellsville University has designed a Culinary Arts Certificate
program to equip students with the necessary skills to enter and advance
in the exciting industry of food service and management. The program is
based on standards and recommendations set by the National Restaurant
Association and the American Culinary Federation.
The Campbellsville University Culinary Arts Certificate program has an
aggressive format designed to allow students to earn their certificate in
less than a year.
CURRICULUM MAP
The program is designed to provide 36 credit hours of instruction through
classroom and skill enhancement laboratories. Students will participate in
three consecutive twelve week terms that will consist of the following:
Term 1
• Culinary Fundamentals
• Nutrition in Food Service
• Sanitation and Safety
• Garde Manger I
Term 2
• Culinary Foundations and Classical Techniques
• Garde Manger II
• Basic Baking
• American Cuisine
Term 3
• Advanced Baking and Pastry Arts
• Meats, Seafood and Poultry
• International Cuisine
• Food Service Purchasing and Control
UPON COMPLETION
Students who complete the program
qualifications will acquire a certificate for
Culinary Arts from Campbellsville University.
Students will also be prepared to apply and
receive ServSafe Certification as well as testing
for the American Culinary Federation’s Certified
Fundamentals Cook (CFC) or Certified Culinarian
(CC) certification.
**For additional information and questions**
Email: dlwalters@campbellsville.edu