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Term Effective:
Fall 2020
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 add 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:
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Complete 21.5 units from
- Culinary Arts Certificate Requirements
| Culinary Arts Certificate Requirements - complete 21.50 units |
| CUL 250 | Sanitation and Safety | 1.00 |
| CUL 250.1 | Culinary Arts Survey | 1.00 |
| CUL 251A | Culinary Fundamentals 1 | 3.00 |
| CUL 251B | Culinary Fundamentals 2 | 3.00 |
| CUL 251C | Culinary Fundamentals 3 | 1.50 |
| CUL 254 | Introduction to Baking and Pastry | 4.00 |
| CUL 254.5 | Professional Plate Presentation | 1.00 |
| CUL 255.2 | Careers in the Food and Beverage Industry | 1.00 |
Complete any combination totaling at least 6.00 units from the following:
| | Course | Description | Units |
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| CUL 253 | Restaurant Class | 6.50 |
| CUL 253.10 | Restaurant Kitchen | 3.00 |
| CUL 253.11 | Restaurant Pantry Station | 0.50 |
| CUL 256 | Restaurant Dining Room Service | 2.00 |
| CUL 256.12 | Restaurant Wine Service | 0.50 |
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Term Effective:
Fall 2020
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.
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