Program Description
The Culinary Arts Certificate I Program is designed to prepare students for entry level positions in a variety of food service settings within the hospitality industry. The general education prerequisites are designed to encourage students to develop critical and creative thinking, computation skills, and basic technical skills utilized in the culinary industry.
The unique condensed curriculum is offered in the off-season months of Oct/Nov and Apr/May, and is intended to provide practical skills that are essential for a successful career in the culinary industry. The extensive seasonal internship provided by Jackson resorts in the winter months is designed to offer training in resort kitchens in order to provide career paths for graduates.
Applicants must meet the general admission requirements of Central Wyoming College. Admission to the college does not guarantee admission to the culinary arts program; application to the program is a separate objective process. Admission for all students is dependent upon available space and resources. The application deadline is March 1 of each year for admission in the fall semester.
To be a successful employee of the culinary arts/hospitality industry, an individual must have a passion for cooking, be dependable, possess an aptitude for servicing guests, and enjoy working in a team environment. An individual choosing a career in the culinary/hospitality industry must display a positive attitude toward the profession and customers, possess excellent physical and mental stamina, and be dedicated to quality.
General Education Requirements
Program Requirements
Course Requirements
| BADM 1005 | Business Math I | 3 credits |
| OR | |
| MATH 1000 | Problem Solving | 3 credits |
| | |
| BADM 1020 | Business Communications | 3 credits |
| OR | |
| ENGL 1020 | English Composition II | 3 credits |
| | |
| ENGL 1010 | English Composition I | 3 credits |
| CO/M 2130 | Human Relations | 3 credits |
| CPED 1000 | Co-Op Work Experience I: | 3 credits |
| CULA 1555 | Food Preparation I: Stocks, Saucesýand Soups | 3 credits |
| CULA 2700 | Food Preparation III: Baking | 4 credits |
| HRM 1505 | Sanitation, Health, & Safety in the Hi | 3 credits |
| HRM 1515 | Planning & Control Food and Beverage Ops | 3 credits |
| POLS 1000 | American & Wyoming Government | 3 credits |