| Weight | Outcomes | Applied Learning | Specialized Knowledge | Intellectual Skills | Integrative/Broad Knowledge | Civic Learning | ||
| 100% | The culinary arts certificate program provides basic chef training. It immerses the student into three working areas of the kitchen: the al carte kitchen, the production kitchen, and the pastry and bakeshop. The student will rotate term by term through each area of the kitchen. This will provide the student with authentic working conditions in a restaurant setting. The student will also participate in an internship during their second or third term. | 20% | 20% | 20% | 20% | 20% |
| Weight | Course | Applied Learning | Specialized Knowledge | Intellectual Skills | Integrative/Broad Knowledge | Civic Learning | ||
| 10% | CA 160 - Introduction to the Culinary Arts | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 173 - Fundamentals of the Professional Production Kitchen | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 174 - The Professional Production Kitchen | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 186 - Fundamentals of the A La Carte Kitchen and Dining Room | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 185 - A La Carte Kitchen and Dining Room | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 192 - Fundamentals of Professional Pastry and Bake Shop | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 191 - The Professional Pastry and Bake Shop | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 176 - Fundamentals of Menu Planning | 20% | 20% | 20% | 20% | 20% | ||
| 10% | CA 204 - Winter Capstone Restaurant Operation | 20% | 20% | 20% | 20% | 20% | ||
| 5% | CA 205 - Spring Capstone Catering Operation | 20% | 20% | 20% | 20% | 20% | ||
| 5% | CA 280 - Cooperative Work Experience: Culinary Arts Internship | 20% | 20% | 20% | 20% | 20% |