Marine Culinary Certificate
The Marine Technology curriculum is designed to provide a strong theoretical base for employees of the inland marine industry. The program introduces students to basic inland marine principles and concepts by applying contemporary skills in a variety of employment positions based on industry needs. It provides students with a strong foundation of managerial and operational knowledge by using a problem-solving approach in state-of-the-art classroom and work experience environments. It builds leadership, management, communication skills, and professional ethics, which serve as a foundation for future development and career success. The program contains core technical courses and advanced courses in each track to address the employment needs of the domestic market.
16 - 19 Credit Hours
Upon completion of the in Marine Industry Certificate, the graduate can:
- Identify the navigable river systems of the United States.
- Discuss the roles of each department operating in a marine company.
- Identify the use, safety, and care of food service tools and equipment
- Use sanitary and safety procedures for food handling and storage.
- Develop menus inclusive of nutrition and special dietary needs.
- Demonstrate food service cost control methods.
- CUL 100 - Introduction to Culinary Arts
- CUL 200 - Sanitation and Safety
- MRN 100 - Intro to Marine Technology
- CUL 230 - Basic Nutrition
- CUL 280 - Cost and Control
- MRN 208 - Inland River Systems
- Courses chosen to satisfy General Education requirements must be selected from an approved list which may be found in the KCTCS catalog at https://kctcs.edu/Degrees_Training/Catalog/.
- A course used to fulfill one category cannot be used to fulfill another category.
- Transitional courses (courses numbered 001-099) cannot be used to satisfy graduation requirements.