The Institutional and Commercial Cooking Credit Certificate program is designed to prepare students with the specialized skills needed to excel in high-volume food service operations, such as hospitals, schools, corporate dining, and nonprofit food service organizations. The program provides didactic and hands-on training in food safety, nutrition, food production and distribution, and kitchen management within a community-based setting. This real-world training will reinforce technical skills while emphasizing efficiency, nutrition, and food sustainability-all crucial aspects of institutional culinary operations. 

Program Learning Outcomes

Upon successful completion of this certificate, students will be able to: 

• Apply food safety and sanitation principles to ensure compliance with ServSafe and HACCP guidelines, and OSHA regulations.
• Demonstrate proficiency in large-scale food preparation techniques for institutional settings such as hospitals, schools, senior care facilities, corporate cafeterias, and catering operations.
• Effectively manage bulk food production using industrial kitchen equipment and workflow best practices.
• Plan and prepare nutritionally balanced meals tailored to institutional food service needs.
• Apply principles of catering and bulk meal distribution to large-scale food service operations.
• Demonstrate teamwork skills in an institutional kitchen setting.

Major Requirements (18 credits) 

• CULA 101 Introduction to Institutional Cooking  (3 credits) 
• CULA 105 Basic Culinary Skills & Techniques  (3 credits)
• CULA 120 Nutrition and Meal Planning  (3 credits)
• CULA 125 Large Scale Food Production and Equipment  (3 credits) 
• CULA 130 Industrial Baking and Pastry  (3 credits)
• CULA 135 Catering and Bulk Food Service  (3 credits)

Program Guide

• Click here to view Program Curriculum Guide

Total credits = 18