Program Summary
CULINARY ARTS STUDIES - Certificate of Achievement
The Culinary Arts Studies Certificate of Achievement provides students with necessary food service skills and culinary skills for an entry level position in the hospitality/culinary industry. This program gives the students a solid foundation of cooking skills. Students are provided valuable “hands-on” training, enforcing theoretical knowledge presented in the classroom.
Career Opportunities
Careers in Culinary Arts such as food safety specialist, personal chef, caterer, baker, pastry cook, prep cook, line cook, institutional cook, restaurant cook, chef de partie, kitchen supervisor, and restaurant manager
Required Core (18 units)
Units: 18.0
CUL 215
FOOD SAFETY AND SANITATION
2.0
CUL 210
CULINARY ARTS FUNDAMENTALS I
3.0
CUL 220
CULINARY ARTS FUNDAMENTALS II
3.0
CUL 225
BAKING AND BAKING SCIENCE I
1.0
CUL 245
ADVANCED PASTRY ARTS
2.0
CUL 290
CULINARY: WEIGHTS, MEASURES AND CALCULATIONS
1.0
HOSP 200
INTRODUCTION TO HOSPITALITY
3.0
NUTR 210
INTRODUCTION TO NUTRITION SCIENCE
3.0
Any 100 or 200 level Math course may be substituted for CUL 290.
Choose 3 units from the following:
Units: 3.0
CUL 241
CULINARY GARDENING: COOL SEASON CROPS
2.0
CUL 242
CULINARY GARDENING: WARM SEASON CROPS
2.0
CUL 243
CUISINES OF THE WORLD
1.0
CUL 249
PLANT-BASED CUISINE
3.0
CUL 252
WORK EXPERIENCE IN CULINARY ARTS
0.5-4.0
CUL 255
CATERING PRINCIPLES
3.0
CUL 260
FOOD PRODUCTION - SAVORY COOKING
3.0
CUL 261
FOOD PRODUCTION - BAKING AND PASTRY
3.0
HOSP 230
INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT
3.0
HOSP 270
HOSPITALITY COST CONTROL
3.0
Total: 21.0
Program Outcomes
Identify and apply food safety and sanitation principles.
Performance exams
Demonstrate basic measuring, conversion, food costing and yield management practices.
Performance exams
Describe and demonstrate the process of classical and contemporary cooking techniques and baking and pastry techniques.
Performance exams
Demonstrate the use of culinary and baking and pastry industry-specific equipment.
Performance exams
Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition and presentation principles.
Performance exams
Apply food and beverage management, leadership, customer service and interpersonal skills
Performance exams