|
Catalog rights may apply, see a counselor for more information.
Term Effective:
Fall 2024
Description:
The Culinary Arts Certificate of Achievement is designed to train individuals
in all aspects of the culinary arts field. Successful students will be
prepared to work as cooks in a wide range of food service settings, such as
restaurants, hotels, catering operations, and institutional kitchens. Training
options also prepare students to transfer to a professional chef program or
four-year university. Students are instructed in the preparation of stocks,
soups, sauces, side dishes, garde manger, entrees, breads, pastries, and
desserts. While working in the Culinary Cafe, students rotate through kitchen
stations to gain the proficiency required to perform at a professional level
in a commercial kitchen.
This program of study
is also available as an Associate degree major option.
Upon successful completion of this program, the student will be able to:
- Demonstrate station organization, purchasing, storage, menu writing, and sanitation
principles as they apply to food handling;
- Define and use the basic terminology and techniques of the culinary professional;
- Demonstrate skill and apply professional industry standards in food handling,
beverage service, baking, and food service;
- Demonstrate the importance of local and seasonal products in professional cooking;
- Demonstrate responsibility and team skills for the food service industry;
- Determine and appraise career opportunities within the food industry;
- Critique, assess, and improve performance, listening and communication skills; and
- Employ the diversity of cultural influences and values related to a professional
culinary environment.
Program Requirements:
The requirements for the Culinary Arts Certificate program are:
-
Complete 22.5 units from
- Culinary Arts Certificate Requirements
| Culinary Arts Certificate Requirements - complete 22.50 units |
| CUL 230 | Introduction to Culinary Arts | 1.50 |
| CUL 251A | Culinary Fundamentals 1 | 3.00 |
| CUL 251B | Culinary Fundamentals 2 | 3.00 |
| CUL 251C | Culinary Fundamentals 3 | 1.50 |
| CUL 253.10 | Restaurant Kitchen | 4.00 |
| CUL 254 | Introduction to Baking and Pastry | 3.50 |
| CUL 254.5 | Professional Plate Presentation | 1.00 |
| CUL 255.2 | Careers in the Food and Beverage Industry | 1.00 |
| CUL 256 | Restaurant Dining Room Service | 3.00 |
| CUL 256.12 | Restaurant Wine Service | 1.00 |
Term Effective:
Fall 2024
The requirements for this program of study are effective beginning the semester shown above. If you began working on this program before the effective semester, you may not be affected by the changes. Consult with the program contact person or the department chair to determine your eligibility to complete the program under previous requirements.
Term Inactive:
Summer 2025
|
|
It is important that students who are completing an Associate Degree and desire to transfer to a four-year institution meet with a counselor to plan their lower division coursework. While many majors at SRJC are intended to align with lower division major preparation required by California public universities, specific lower-division major requirements vary among individual campuses. See a counselor, visit the Transfer Center, and check Guides For Transfer in Specific Majors, and ASSIST to review transfer preparation guides for specific schools and majors.
|
|
Notes:
A certificate will be granted upon completion of the required courses with a grade of "C" or better.
The Culinary Arts Program has five certificates and two A.A. degrees with classes in 8-week blocks. Before enrolling, please contact Department Chair Betsy Fischer (contact info below) to help with scheduling decisions. Phone number is also text number.
|