Culinary Arts Certificate

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Rita and Navin Dimond Department of Hotel Management

About the Program

The Culinary Arts Certificate at Metropolitan State University of Denver provides advanced knowledge and skills needed to succeed personally and professionally in the kitchen. This certificate gives the student a career advantage in all aspects of food service, including, healthcare, restaurants and school nutrition. Students complete 19 credit hours in classes related to food production and culinary arts.

Students must be accepted to the University and take courses for credit. The cost of the program is the same as undergraduate tuition for degree-seeking students. Students with similar courses in their prior experience may request that courses be transferred to meet part of the certificate requirements.

Advising and Contact Information

Individuals interested in this certificate program should contact the Academic Advisor at the School of Hospitality at 303-615-1616 or schoolofhospitality@msudenver.edu to schedule an appointment for an advising session.

General Certificate Requirements

Certificate requirements for the university can be found on the page below. All students seeking a certificate at the undergraduate level must follow these requirements in addition to the specifc requirements related to the certificate declared.

Requirements for Certificates

Program Requirements

This certificate is a total of 19 credits.
A minimum passing grade of “C” is required for all courses within the certificate.
This certificate program is open to all undergraduate, degree-seeking students and to non-degree seeking students.
To be awarded the program certificate, the student must meet the following requirements:
- Review the certificate program plan with an advisor prior to or after enrollment.
- No more than 40% of required courses can be fulfilled through transfer credits. At least 60% of required courses in the certificate must be completed at MSU Denver.

Required Courses: 7 credits

RST 2200 - Foodservice Management Fundamentals Credits: 4
RST 2500 - Basic Baking Skills Credits: 3

Elective Courses: 12 credits

In addition to the two required courses, students must complete 12 hours of electives, chosen from the list below.

RST 3220 - Beer and Food Credits: 3
RST 4633 - Wine and Food Credits: 3
RST 2550 - Food Preparation and Science Credits: 3
NUT 3110 - Food Science Credits: 2
RST 3110 - Food Science Laboratory Credits: 2
RST 3530 - Healthy International Cooking Credits: 3
RST 3350 - International Cooking: Variable Topics Credits: 1-3
RST 3540 - Baking and Pastry Credits: 3
RST 3875 - Food Preservation Techniques Credits: 3
RST 3920 - Plant-Based Cooking Credits: 3
RST 3950 - Healthy Lifestyle Cooking: Variable Topics Credits: 1-3
UA 2735 - Urban Vegetable Farming Credits: 3
RST 3905 - Farm to Table Sustainability Credits: 3

Summary of Requirements

Required Courses	7 credits
Elective Courses	12 credits
Total for the Culinary Arts Certificate	19 credits