This culinary arts certificate offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will gain advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Upon successful completion of the certificate, students will be prepared for employment in the following culinary fields; Line cook in institutional food services such as schools, hospitals, and cafeterias; prep cook or short-order cook, entry-level baker, and restaurant management opportunities.
Course Number Course Title | Required / Electives | Annual Number of Sections (Yr 1) | Annual Enrollment Total (Yr 1) | Annual Number of Sections (Yr 2) | Annual Enrollment Total (Yr 2) |
---|---|---|---|---|---|
CULN 221: Culinary Development 1 | Required | 2 | 15 | 2 | 20 |
NUTR 107: Food Safety and Sanitation | Required | 2 | 20 | 2 | 25 |
CULN 222: Culinary Development 2 | Required | 1 | 15 | 1 | 20 |
CULN 223: Advanced Culinary | Required | 1 | 10 | 1 | 15 |
CULN 224: Baking and Desserts | Required | 1 | 15 | 1 | 20 |
CULN 225: Garde Manger (Keeper of the cold kitchen) | Required | 1 | 15 | 1 | 20 |
CULN 226:Industry Management | Required | 1 | 15 | 1 | 20 |
NUTR 20: Cultural Foods | Required | 2 | 15 | 2 | 10 |
WRK EXP 193X: Culinary Work Experience | Required | 2 | 5 | 2 | 10 |
WRK EXP 194X: Culinary Internship 1 | Required | 2 | 5 | 2 | 10 |
WRK EXP 195X: Culinary Internship 2 | Required | 2 | 5 | 2 | 10 |
This culinary arts certificate offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will gain advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Upon successful completion of the certificate, students will be prepared for employment in the following culinary fields; Line cook in institutional food services such as schools, hospitals, and cafeterias; prep cook or short-order cook, entry-level baker, and restaurant management opportunities.
Code | Title | Units |
---|---|---|
REQUIRED CERTIFICATE COURSES | ||
CULN 221 | Culinary Development 1 | 4 |
CULN 222 | Culinary Development 2 | 4 |
CULN 223 | Advanced Culinary | 4 |
CULN 224 | Baking and Desserts | 3 |
CULN 225 | Garde Manger | 2 |
CULN 226 | Industry Management | 3 |
NUTR 020 | Cultural Foods | 3 |
NUTR 107 | Sanitation and Safety | 2 |
WEXP 193DD | Culinary Intern WrkExp-1st Sem | |
WEXP 194DD | Culinary Intern WrkExp-2nd Sem | |
WEXP 195DD | Culinary Intern WrkExp-3rd Sem | |
= | ||
TOTAL | 30 |
The Certificate of Achievement requirements include completion of the certificate courses with a āCā or better grade in each course. Required and support courses may be substituted with the approval of the Consumer and Family Studies Division Chair.
Karri Hammerstrom · 12/12/19
Please see COE LMI under Supplemental Documents.
Votes were certified on 12/19/19
Kris Costa · 12/12/19
Vote: Recommend
Becky Barabe · 12/13/19
Vote: Recommend
Bryan Tassey · 12/13/19
Vote: Recommend
Robbie Kunkel · 12/13/19
Vote: Recommend
Anthony Cordova · 12/13/19
Vote: Recommend
Dr. Jamail Carter · 12/13/19
Vote: Recommend
Thad Russell · 12/15/19
Vote: Recommend
Salvador Vargas · 12/16/19
Vote: Recommend