Culinary Skills Certificate (Career)

Program website

Program Manager: Elizabeth DeRose
Phone: 301.846.2404

Program Description

Program accredited by the American Culinary Federation, meeting nationally recognized educational standards of excellence and competencies.

Designed to prepare students for entry-level cooking jobs in hotels, restaurants, supermarkets, country clubs, caterers, cafes and institutional kitchens. Basic hot and cold food preparation, production, presentation, and service skills are taught. Development of proper work habits, professionalism, and the practice of food safety and sanitation procedures are stressed. Students will complete a 240-hour practicum (internship) experience. Students will earn several industry certifications such as Serv Safe Food Manager® and Certified Guest Service Professional®, among others.

Program Learning Outcomes

  • Produce multiple food products in a timely manner while demonstrating proficiency in both professional cooking and baking techniques.
  • Pass the NRAEF Food Protection Managers ServSafe™ examination and demonstrate industry standards in sanitation, safety, and personal hygiene.
  • Recognize ingredients from and perform cooking techniques associated with different regional, ethnic and international cuisines.
  • Exhibit interpersonal skills and respect in the treatment of colleagues and patrons.
  • Demonstrate food production and customer service skills in both kitchen and dining room.

Program Requirements

Departmental Requirements
HCTI 101Sanitation and Food Safety2
HCTI 102Culinary I4
HCTI 103Culinary II4
HCTI 104Baking I4
HCTI 120Purchasing & Cost Control3
HCTI 150Introduction to Hospitality Management3
HCTI 155Event Management3
HCTI 200Garde Manger4
HCTI 220Food and Beverage Operations3
HCTI 225International and American Regional Cuisine4
HCTI 230Restaurant Production and Service4
HCTI 265HCTI Practicum1
Total Credits39

Transfer Note

For more information on careers and transfer, contact the Career and Academic Planning Services office at 301.846.2471 or visit Transfer Services.

Guided Pathway to Success (GPS)

Suggested schedules map your path to degree completion.

Students should meet with an advisor each semester to carefully select and sequence courses based on their specific academic goals and interests. Visit Jefferson Hall or call 301.846.2471 for advising.

Plan of Study Grid
Recommended First SemesterCredits
HCTI 101 Sanitation and Food Safety 2
HCTI 102 Culinary I (Milestone) 4
HCTI 104 Baking I (Milestone) 4
HCTI 150 Introduction to Hospitality Management (7 1/2 week course) 1 3
Recommended Second Semester
HCTI 103 Culinary II (Milestone) 4
HCTI 120 Purchasing & Cost Control (7 1/2 week course) 1 3
HCTI 200 Garde Manger (Milestone) 4
Recommended Third Semester
HCTI 265 HCTI Practicum 2 1
HCTI 155 Event Management (7 1/2 week course) 1 3
HCTI 220 Food and Beverage Operations (7 1/2 week course) 1 3
HCTI 225 International and American Regional Cuisine 4
HCTI 230 Restaurant Production and Service 4
 Total Credits39

Denotes courses that run for 7 1/2 weeks. When two 7 1/2 week courses are listed in the same semester, one is taken the 1st 7 1/2 weeks, the other is taken the 2nd 7 1/2 weeks – they are not taken at the same time.


HCTI Practicum requires a minimum of 240 hours of work experience at approved site. It is recommended the practicum be completed during a summer term after the 2nd semester, but it may be completed anytime after the 2nd semester.

Part-time Students

Part-time students should complete courses in the order listed on the pathway. Please contact program manager for questions about part-time status.

Students who take fewer than 15 credits each semester or who require developmental English or Math coursework will need additional semesters to complete their degrees. Summer term and January session classes may help students to make faster progress.

Pathway Legend

Milestone - courses with the Milestone notation should be taken within the recommend credit range to stay on track for program completion.

Fall, Spring, Summer - courses with a Fall, Spring, or Summer notation indicate the course is offered in the specified semester only.