Nov 21, 2024  
2024-2025 Catalog 
    
2024-2025 Catalog

Basic Gastronomy (GASCC)

Location(s): Fort Omaha Campus


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Award: Career Certificate
Academic Focus Area: Business

 

The Basic Gastronomy Career Certificate provides students a broad exploration of the practice of choosing, cooking and eating good food in the restaurant and foodservice profession.

 

Graduation Requirements
To earn this certificate, a student must complete all required courses.
Total credit hours required: 24.0
 

Recommended Curriculum Plan

 

Links to Additional Resources



 

Electives


Select 9.0 credit hours from any CULI course*

*Students may not use the same course to satisfy more than one-degree requirement. 

 

Recommended Curriculum Plan


Basic Gastronomy (GASCC)

The following plan is designed to be the most direct path to degree completion and is based on a fall, winter, spring or summer quarter start. Students are expected to meet with their student success navigator or advisor to plan a customized course schedule that meets their specific needs. For more information or assistance with registering, please call 531-622-2400. 

Program Level Student Learning Outcomes


  1. Passionately and confidently approach any task - in the kitchen, bakery and dining room - synthesize previous lessons, evaluate what needs to be done, and produce excellent results.
  2. Openly and purposefully create, recognize and nurture healthy work environments and teams by upholding cultural identity (bringing my whole self), celebrating inclusion (helping others bring their whole selves), demonstrating a strong growth mindset (willingness to get better) and a fierce work-ethic (willingness to keep going in the face of adversity).
  3. Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
  4. Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
  5. Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations

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