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Culinary Arts (HAMG) (FDNS) (CHEF) (PSTR) (IFWA)

The Culinary Arts Program offers the Level I one-year certificate that will prepare students for careers in the hospitality industry. It is designed to prepare students to enter occupations and to perform the duties that include direct preparation and seasoning of salads, soups, fish, meats, vegetables, desserts, or other foods. The student will plan and price menu items, order supplies, and keep records and accounts. The student will also participate in cooking. Occupations at this level generally require skills obtained through work experience in a related field and some occupations requiring work experience are supervisory or managerial in nature. Graduates from the program will be responsible for activities which consist of collaboration with specified personnel who plans and develops recipes and menus, determines production schedules and worker-time requirements to ensure timely delivery of services. The student will also estimate amount and costs, request supplies and equipment to ensure efficient operation, and will evaluate and solve procedural problems to ensure safety.

Level 1 Certificate In Culinary Arts (one-year)

First Semester

Credit Hours

HAMG 1321

Introduction to Hospitality Industry


FDNS 1301

Introduction to Foods


IFWA 1218

Nutrition for the Food Service Professional


CHEF 1205

Sanitation and Safety


CHEF 1301

Basic Food Preparation





Second Semester

Credit Hours

CHEF 1400

Professional Cooking and Meal Service


PSTR 1401

Fundamentals of Baking


CHEF 1410

Garde Manger


IFWA 1310

Nutrition and Menu Planning








Summer Session

Credit Hours

CHEF 2280


Culinary Arts Cooperative Education


Total Minimum Hours



Note: All Culinary Arts courses require a "C" or better.


*Capstone Experience: CHEF 2280 is a course that must be taken at the end of the certificate. This learning experience in these courses result in a consolidation of a student's educational experience.


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