Culinary Arts

  • PGCC OPEID: 002089
    Program Code: FOOD.CULIN.CT
    Program Level: Certificate 
    Program CIP Code: 12.0503
    CIP Program Description: Culinary Arts 

    CUL 1100 Introduction to Culinary Arts


    HSM 1550 Food Service Manager Training and Certification in Sanitation


    HSM 1630 Food Service Operations


    CUL 1150 Food Production I


    HSM 1580 Using Technology in the Hospitality Industry


    CUL 1300 Baking Skills


    CUL 2150 Food Production II


    HSM 2070 Supervision in the Hospitality Industry


    CUL 2200 Garde Manger and Catering


    CUL 2300 Advanced Baking and Pastry


    CUL 2450 International Cuisine


    Total Required for Certificate  31 Credits 

    Expected Time to and Cost of Certificate

    Credits: 31
    Semesters: 3
    Time: 16 Months
    Total Cost: $5,291
    • Tuition and Fees: $4,154
    • Books and Supplies: $1,137

    The expected time to degree is based upon the student being enrolled in 12 credit hours each semester. No summer enrollment is included. The expected cost is based on in-county tuition rates and no developmental course work.





    Student Completion and Debt Information

    Number of students completing the program
    between 7/1/2011 and 6/30/2012:  15

    Number of students from above who completed the
    program within the expected time: 7

    Number completing with any student loan debt: 3
    On-time completion is determined by the time period in which a student is enrolled in the program as indicated by their choice of major. Students graduating in a related degree and certificate program are not included in this calculation for total graduates or on-time graduates.

    Median Loan Debt: 0*
    • Federal Student Loan Debt: 0*
    • Private Loan Debt: 0*
    • Institutional Financing Debt Plan: 0*
    Loan debt is only calculated for students during the time that they were enrolled in this particular program. If there are less than 10 completers, individually identifiable information will be marked with a *.

    Job Placement:

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