Culinary Arts Certificate (Owens Code: ZCAB)

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Successful completion of a program of study at the College does not guarantee licensure, certification, employment in a relevant occupation, or transferability/admission to other educational institutions or programs.

Campus Offered

Credits Required

Toledo

Certificate Information

Student Achievement and Program Data

Culinary Arts Center Video Tour

Advisory Committee

Faculty and Staff

Required Courses

*All students enrolled in the program must earn a “C” grade or better in each Food, Nutrition & Hospitality (FNH) course and maintain a 2.0 grade point average.

*Students who currently hold the ServSafe certificate and/or current CPR should see Department Chair as some coursework may be waived.

1st Semester

FNH 101 - Intro to Hosp & Culinary Arts Credits: 3(Lec: 3)
FNH 112 - Fundamental of Food Production Credits: 3(Lec: 2 Lab: 4)
FNH 114 - Recipe Management Credits: 2(Lec: 2)
FNH 121 - Basic Nutrition Credits: 2(Lec: 2)
FNH 130 - Dining Room & Bev Mgt Credits: 2(Lec: 1 Lab: 3)
FNH 135 - ServSafe Credits: 2(Lec: 2)
IST 100 - Fundamentals of Computing Credits: 1(Lec: 1)

2nd Semester

FNH 150 - Baking & Pastry I Credits: 3(Lec: 2 Lab: 4)
FNH 170 - American Regional Cuisine Credits: 3(Lec: 2 Lab: 4)
FNH 213 - Hospitality Facilities Design Credits: 3(Lec: 3)
FNH 270 - Techniques of Healthy Cooking Credits: 3(Lec: 2 Lab: 3)
FNH 271 - Garde Manger Credits: 3(Lec: 2 Lab: 4)
FNH 292 - Culinary Arts Capstone Practic Credits: 1(Lab: 4)

Petition for Certificate Completion

Students are eligible to become a candidate for a certificate when the student has completed all necessary requirements. Students who are registering for their final semester of course work must submit a petition for certificate completion by accessing their Ozone account.

Visit the Owens website for petition deadline dates and fee information. For more information regarding certificate completion refer to Chapter 2 - Academic College Policy, 3358:11-2-51, Graduation Requirements Policy and Procedures.