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    The Culinary Institute of America
   
 
  Nov 24, 2017
 
 
    
2017-2018 Academic Catalog

Accelerated Culinary Arts Certificate Program


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California Campus

The Accelerated Culinary Arts Certificate Program (ACAP) is designed for graduates of baccalaureate programs in hospitality management, food science, nutrition, and other closely related fields who want to understand the inner workings of a professional kitchen, gain skills that will enhance their degree, and provide expanded career opportunities. These skills are developed through hands-on exercises designed to teach culinary techniques and enhance an understanding of flavors and the dynamic interaction of ingredients.

Graduates of the Accelerated Culinary Arts Certificate Program will have the skills and knowledge for such positions as cook, research assistant, restaurant assistant manager, and other entry-level positions.

To qualify for the certificate, students must successfully complete the entire course of study: two on-campus semesters of about 15 weeks each. The program consists of 30 credits of lecture and hands-on participation in a culinary laboratory. The ACAP is approximately 30 weeks in length, and depending on the calendar, students may have an occasional weekday off during the program.

Once students have successfully completed the required 30 credit hours while maintaining at least a 2.0 grade point average and no more than five absences, they will be awarded the “Accelerated Culinary Arts Program” certificate upon graduation.

Program Learning Outcomes—ACAP

  • Attain proficiency in traditional and contemporary culinary techniques through hands-on exercises in a professional kitchen environment.
  • Acquire background knowledge of world cuisines in order to identify characteristic flavor profiles.
  • Learn the tools and function of a professional kitchen in order to apply them towards prior knowledge of hospitality management, food science, and dietetics/nutrition.

Instructional Program and Schedule

While enrolled in the CIA’s courses, students will be assigned to small instructional groups. These groups, normally up to 20 students, are scheduled for all practical or laboratory courses, which integrate culinary theory and practice.

Within each group, students will actively participate in learning assignments related to the cleaning and sanitizing of laboratory areas and equipment. Personal hygiene and proper food handling procedures are emphasized to minimize potential food contamination. Strict sanitation and safety regulations are practiced and enforced. This reflects the college’s concern that such practices be an integral part of all foodservice and hospitality operations, for the health and safety of personnel and guests alike.

The college’s academic schedule ensures that students will progress from basic to intermediate to advanced subject matter in the proper sequence. The CIA reserves the right to modify course sequence, content, and offerings.

Programs

    Certificate—Graduation Requirements

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