Basic Gastronomy (GASCC)

Location(s): Fort Omaha Campus

Award: Career Certificate

Pathways to Associate Degree: Sustainable Baking Management (BAKE1) and Sustainable Culinary Management (COOK1)

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

Tuition Information

Financial Aid

Scholarships

Requirements - 24.0 credits

CULI 1110 - Culinary Methods I 4.5 Credits
CULI 1130 - Industry Essentials 3.0 Credits
CULI 1220 - Baking I 3.0 Credits
CULI 1230 - Nutrition & Wellness 4.5 Credits

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.

Quarter 1
CULI 1110 - Culinary Methods I 4.5 Credits
CULI 1130 - Industry Essentials 3.0 Credits
Elective - Select 1 elective course from the options listed in the degree requirements.
Quarter 2
CULI 1230 - Nutrition & Wellness 4.5 Credits
CULI 1220 - Baking I 3.0 Credits
Elective - Select 1 elective course from the options listed in the degree requirements.

Program Level Student Learning Outcomes

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.
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).
Humbly and positively engage others to discover their needs & expectations to create spectacular experiences.
Respectfully and carefully steward resources - products, people and places - for maximum long-term economic and environmental benefit.
Professionally and collaboratively integrate business planning tools into restaurant and foodservice operations