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Program checklist · Certificate

Culinary Entrepreneurship Certificate

Saint Paul College · Saint Paul, MN

A checklist is the list of requirements to complete this program and receive the award, as the college publishes it in its catalog. It is the same for everyone. It does not say what you have completed; that comes from applying your own record.

Program
Award
Certificate
Credential class
ceterms:Certificate
CIP
12.0504
Catalog edition
2026-2027
Checklist type
degree-program
Identifiers
IPEDS UNITID
175041
CourseShelf checklist
CK_175041_62d076d8
CollegeTransfer.Net
Institution Transfer Profile
Source
CourseShelf publish 61

Requirements to complete

Every course or condition the catalog lists, in the catalog's order.

Program Requirements

0 items

    Course

    10 items
    1. ACCT 1523
      Accounting Computer Applications
      As published: “Accounting Computer Applications 3 Credits”
      3
    2. BUSN 1492
      Social Media Marketing
      As published: “Social Media Marketing 3 Credits”
      3
    3. BUSN 2450
      Management Fundamentals
      As published: “Management Fundamentals 3 Credits”
      3
    4. BUSN 2455
      Essentials of Entrepreneurship & Small Business Management
      As published: “Essentials of Entrepreneurship & Small Business Management 3 Credits”
      3
    5. BUSN 2470
      Legal Environment of Business
      As published: “Legal Environment of Business 3 Credits”
      3
    6. CULA 2700
      Principles of Food Based Business Entrepreneurship
      As published: “Principles of Food Based Business Entrepreneurship 3 Credits”
      3
    7. CULA 2705
      Menu Development for Food Entrepreneurs
      As published: “Menu Development for Food Entrepreneurs 3 Credits”
      3
    8. CULA 2710
      Culinary Business Plan Capstone
      As published: “Culinary Business Plan Capstone 3 Credits”
      3
    9. CULA 2500
      Food Safety Systems Management
      As published: “Food Safety Systems Management 2 Credits”
      2
    10. CULA 2530
      Managerial Accounting for Foodservice Concepts
      As published: “Managerial Accounting for Foodservice Concepts 2 Credits”
      2

    Course Sequence

    0 items

      First Semester

      5 items
      1. ACCT 1523
        Accounting Computer Applications
        As published: “Accounting Computer Applications 3 Credits”
        3
      2. BUSN 2450
        Management Fundamentals
        As published: “Management Fundamentals 3 Credits”
        3
      3. BUSN 2455
        Essentials of Entrepreneurship & Small Business Management
        As published: “Essentials of Entrepreneurship & Small Business Management 3 Credits”
        3
      4. BUSN 2470
        Legal Environment of Business
        As published: “Legal Environment of Business 3 Credits”
        3
      5. CULA 2500
        Food Safety Systems Management
        As published: “Food Safety Systems Management 2 Credits”
        2

      Second Semester

      5 items
      1. BUSN 1492
        Social Media Marketing
        As published: “Social Media Marketing 3 Credits”
        3
      2. CULA 2530
        Managerial Accounting for Foodservice Concepts
        As published: “Managerial Accounting for Foodservice Concepts 2 Credits”
        2
      3. CULA 2700
        Principles of Food Based Business Entrepreneurship
        As published: “Principles of Food Based Business Entrepreneurship 3 Credits”
        3
      4. CULA 2705
        Menu Development for Food Entrepreneurs
        As published: “Menu Development for Food Entrepreneurs 3 Credits”
        3
      5. CULA 2710
        Culinary Business Plan Capstone
        As published: “Culinary Business Plan Capstone 3 Credits”
        3
      Source. Saint Paul College, catalog 2026-2027 — https://catalog.saintpaul.edu/preview_program.php?catoid=5&poid=1058. Captured page pages/0108.html.gz. Assembled from the institution's published catalog as captured; every record names its captured page and source URL. Assembled, not asserted.