Entry Level Cook Certificate of Achievement

Cabrillo College's Culinary Arts and Hospitality Management program provides the student with the basic culinary skills in food preparation and service, advanced a la carte dining, and buffet food productions, as wellas food service management training for the industry. Cabrillo College offers a basic skills certificate in cooking or catering (16 units each) and/or a certificate of achievement in Culinary Arts (36 units). The skills certificates are stepping stones towards a certificate of achievement. When a student has completed 33 units of Culinary Arts core classes and also completed 21 additional units of general education, they can then complete an A.S. Degree in Culinary Arts and Hospitality Management. The program is located at the beautiful Sesnon House Mansion where there is a full-service restaurant and a catering facility open to the public. The students gain hands-on experience in fine dining and catering events up to 200 people. Check out the website for the Sesnon House at www.cabrillo.edu/services/sesnon.

 Career Opportunities in Culinary Arts, Hospitality Management

 Any dish that a trained culinarian creates can be a work of art in both tasted and visual appeal. As a business, though, a graduate from Culinary Arts and Hospitality Management means employability. The California Restaurant Association (www.calrest.org) indicates that: • California eating and drinking place sales are projected to rise • In a recent survey,California's new restaurants exceed 6,000; more than any other state in the nation for the same surveying period • In recent years consumers spent more money at restaurants than they did at the supermarket • Typically, restaurant owners start their careers working as a dishwasher, busser, or cook. In fact, more than 9 out of 10 salaried restaurant employees started out as hourly employees • The restaurant industry is the largest employer in California, providing over 950,000 jobs. The restaurant industry provides work for almost 7% of those employed in California.

Program Learning Outcomes:

 A. Demonstrate knowledge of fundamental cooking theory,sanitation practices, food costing, menu design, and customer relations.

B. Produce consistent quality restaurant lunch and dinnerproducts in a timely fashion.

C. Demonstrate professionalism as required in thehospitality industry.

EnrollmentProjections

30 projected enrolled annually

  Completer Projections

 10 projected completers annually

The primary goal of this program is:

 To develop students skills in cooking quality restaurant lunch and dinner products and to be able to demonstrate professionalism as required in the hospitality industry.

 The primary objectives of this program are:

 1.     To produce skilled chefs in the techniques of food preparation and service, dining and buffet food productions, as well as food service management training for this industry. 

Course	Title	Units	Year/Semester (Y1 or S1)
CAHM 50A	Introduction to Culinary Arts Basics	1	S1
CAHM 50B	Introduction to Entree Preparation and Service	1	S1
CAHM 50C	Introduction to Appetizers and Baking Preparation	1	S1
CAHM 50L	Introduction to Culinary Arts Lab	2	S1
CAHM 64	Sanitation and Hygiene	2	S1

CAHM 151B                  Advanced Culinary Arts  9                                    S2

as above

Not all culinary students wish to pursue an A.S. degree in Culinary Arts. Having a series of Certificates of Achievement help them to attain their immediate employment and career goals. Allowing these students to be awarded a Certificate of Achievement for this accomplishment is warranted and in line with the mission of the College.

Mission College The Mission College Hospitality Management Department has a rich and diverse course of study in which a Fundamental Food Service Skills I Certificate of Achievement and a Food Service and Restaurant Certificate of Achievement can be awarded, as well as an A.S. in Hospitality Management. In order to receive a Certificate of Achievement award in Food Service and Restaurant, the student must successfully complete 45 units. Completion of GE requirements and this certificate will make the student eligible for an A.S. degree in Hospitality Management. The concentration of the curricula at Mission College focuses both on culinary skills as well as comprehensive hotel and management skills, such as facilities planning, housekeeping, front office, and supervision and leadership courses, which accounts for the high unit load of the certificate. Daniel Arias, Department Chair (408) 855-5434