This program prepares individuals to provide professional chefs and related hospitality services in restaurants and other commercial food establishments. This includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistance, the management of food supplies and kitchen resources, including cost and inventory controls, aesthetics of food preparation and presentation, as well as training in a wide variety of cuisines and culinary techniques.
It is projected that 75 students complete this program annually.
This program prepares individuals to provide professional chefs and related hospitality services in restaurants and other commercial food establishments. This includes instruction in recipe and menu planning, preparing and cooking foods, supervising and training kitchen assistance, the management of food supplies and kitchen resources, including cost and inventory controls, aesthetics of food preparation and presentation, as well as training in a wide variety of cuisines and culinary techniques.
Required Courses: 24 .units
Course | Title | Units | Sequencing |
---|---|---|---|
CUL 36 | Introduction to Culinary Arts | 8 | Semester 1, Winter, Spring, Fall |
CUL 37 | Intermediate Culinary Arts | 8 | Semester 2 , Winter, Spring, Fall |
CUL 38 | Advanced Culinary Arts | 8 | Semester 3, Winter, Spring, Fall |
Required Courses: 24 .units
Course | Title | Units | Sequencing |
---|---|---|---|
CUL 36 | Introduction to Culinary Arts | 8 | Semester 1, Winter, Spring, Fall |
CUL 37 | Intermediate Culinary Arts | 8 | Semester 2 , Winter, Spring, Fall |
CUL 38 | Advanced Culinary Arts | 8 | Semester 3, Winter, Spring, Fall |
Diann Thursby · 10/04/21
Received regional recommendation at 10-04-2021 IEDRC Deans Meeting.