Culinary Arts, Baking and Pastry, Plant-Based Cooking, Nutrition, Hotel Lodging and more! These are opportunities to earn high school and college credit via distance learning. Some classes are lecture only, but many include at home labs.
| Course/Progra, | Provider | College Credit |
|---|---|---|
| Certified Culinarian | Rouxbe (ACE) | 12 |
| Certified Fundamentals Cook | Rouxbe (ACE) | 7 |
| Certified Sous Chef | Rouxbe (ACE) | 12 |
| Plant-Based Certification Course | Rouxbe (ACE) | 9 |
| Professional Cook Certification | Rouxbe (ACE) | 9 |
| Culinary Foundations 1 & 2 | Rouxbe (ACE) | 6 |
| Beer & Wine in Western Culture | Gateway Ed | 3 |
| Bar & Beverage Management | Coopersmith (NCCRS) | 3 |
| Beyond Cuisine | Coopersmith (NCCRS) | 3 |
| The Cultural Messages of Cookbooks | Coopersmith (NCCRS) | 3 |
| Buffet Catering & Garde Manger | Coopersmith (NCCRS) | 3 |
| Culinary Arts Techniques | Coopersmith (NCCRS) | 3 |
| History and Benefits of Vegan | Coopersmith (NCCRS) | 3 |
| Culinary Math | Coopersmith (NCCRS) | 3 |
| Introduction to Baking | Coopersmith (NCCRS) | 3 |
| Food Styling | Coopersmith (NCCRS) | 3 |
| Hotel Sales & Marketing | Coopersmith (NCCRS) | 3 |
| International Foods | Coopersmith (NCCRS) | 3 |
| Introduction to Hospitality | Coopersmith (NCCRS) | 3 |
| Menu Planning and Design | Coopersmith (NCCRS) | 3 |
| History of Food Trucks | Coopersmith (NCCRS) | 3 |
| Ice Cream History Culture and Economics | Coopersmith (NCCRS) | 3 |
| Social History of Jewish Food | Coopersmith (NCCRS) | 3 |
| Nutritional Cooking | Coopersmith (NCCRS) | 3 |
| Hospitality 101 Intro to Hospitality | Studycom (ACE) | 3 |
| Hospitality 301 Hospitality Marketing | Studycom (ACE) | 3 |
| Hospitality 309 Food & Beverage Service | Studycom (ACE) | 3 |
| Hospitality 105 Intro. to Tourism and Travel | Studycom (ACE) | 3 |
| Hospitality 304 Hotel & Lodging Management | Studycom (ACE) | 3 |
| Food Preparation in the Home | BYU* (RA graded credit) | 2 |
| Intro Culinary Food Service | Blue Ridge Community Technical College* | 2 |
| Safety & Sanitation | Blue Ridge Community Technical College* | 2 |
| Bread Fundamentals | Blue Ridge Community Technical College* | 1 |
| Cooking Fundamentals I | Blue Ridge Community Technical College* | 1 |
| Cooking Fundamentals II | Blue Ridge Community Technical College* | 1 |
| Inventory and Purchasing | Blue Ridge Community Technical College* | 3 |
| Bruin Café Lecture | Blue Ridge Community Technical College* | 1 |
| Hospitality & Restaurant Marketing | Blue Ridge Community Technical College* | 3 |
| Hospitality & Restaurant Management | Blue Ridge Community Technical College* | 2 |
| Culinary Customer Service | Blue Ridge Community Technical College* | 2 |
| Controlling Food Costs | Blue Ridge Community Technical College* | 2 |
| Stocks, Soups, Sauces | Pierpont Community & Technical College* | 1 |
| Food & Beverage Merchandising | Pierpont Community & Technical College* | 3 |
The previous post from 2022 included many courses from Sur La Table, and OnlineDegree. Unfortunately those courses were discontinued 10/31/2023. If you took courses WHILE THEY WERE worth college credit, most colleges will still honor the credit with some pushing.