The Culinary Foundations Certificate of Achievement is comprised of courses designed for the individual seeking to acquire culinary skills for employment within the food service industry. The program of study includes courses in knife skills, ingredient identification, cooking methods (i.e., sauteing, poaching, grilling), hands-on food production, and food costs. When completed, the courses may be applied to the Culinary Arts and Restaurant Management CA or AS degree.
CA=30
The Certificate of Achievement is comprised of courses designed for the individual seeking to acquire culinary skills for employment within the food service industry. The program of study includes courses in knife skills, ingredient identification, cooking methods (i.e., sauteing, poaching, grilling), hands-on food production, and food costs. When completed, the courses may be applied to the Culinary Arts and Restaurant Management CA or AS degree.
Item 1. Program Goals and Objectives
The Culinary Foundations Certificate of Achievement is comprised of courses designed for the individual seeking to acquire culinary skills for employment within the food service industry. The program of study includes courses in knife skills, ingredient identification, cooking methods(i.e., sauteing, poaching, grilling), hands-on food production, and food costs.When completed, the courses may be applied to the Culinary Arts and Restaurant Management CA or AS degree.
Program Outcomes
· Apply the concepts and techniques of food safety, sanitation, personal hygiene, and professionalism in food handling and preparation.
· Discover classical cooking terminology.
Item 2. Catalog Description
The Culinary Foundations Certificate of Achievement is comprised of courses designed for the individual seeking to acquire culinary skills for employment within the food service industry. The program of study includes courses in knife skills, ingredient identification, cooking methods(i.e., sauteing, poaching, grilling), hands-on food production, and food costs.When completed, the courses may be applied to the Culinary Arts and Restaurant Management CA or AS degree.
Item 3. Program Requirements
Requirements | Dept. Name/# | Name | Units | Laney GE | Sequence |
---|---|---|---|---|---|
CULIN 212 | Introduction to Cooking Arts | 4 | Yr 1, Fall | ||
or | |||||
CULIN 234* | Introduction to Cooking Techniques | 4 | Yr 1, Summer | ||
CULIN 214 | Hospitality Careers and Skills Development | 1 | Yr 1, Fall | ||
CULIN 215 | Culinary Math Fundamentals | 1 | Yr 1, Fall | ||
CULIN 217 | Recipes, Formulas, and Food Costs | 1 | Yr 1, Fall | ||
CULIN 223 | Stocks, Soups and Sauces | 1 | Yr 1, Spring | ||
CULIN 224 | Dynamics of Heat Cooking | 1 | Yr 1, Spring | ||
CULIN 227 | Thermodynamic Cooking Techniques | 3 | Yr 1, Spring | ||
Major Requirements: | 14 | ||||
Total Units | 14 |
*: Course only offered in summer session.
Item 4. Master Planning
The Culinary Foundations Certificate of Achievement is comprised of courses designed for the individual seeking to acquire culinary skills for employment within the food service industry. The program of study includes courses in knife skills, ingredient identification, cooking methods(i.e., sauteing, poaching, grilling), hands-on food production, and food costs.When completed, the courses may be applied to the Culinary Arts and Restaurant Management CA or AS degree.
Item 5. Enrollment and Completer Projections
The enrollment data for the courses included in the Culinary Foundations CA is shown in the table below. These are the numbers of grades (other than “W”) earned. Only regular semesters (fall and spring) are taken into account.
The data shows a robust growth in the number of students at Laney College who are in majors that require rigorous training in lower-division computer science courses.
Enrollment Data – Number of Letter Grades (other than W)Earned
Course | F17 & S18 | F18 & S19 | F19 & S20 |
---|---|---|---|
CULIN 212-- INTRODUCTION TO CULINARY ARTS | 78 | 46 | 53 |
CULIN 214-- HOSPITALITY CAREERS AND SKILLS DEVELOPMENT | 71 | 44 | 64 |
CULIN 215-- CULINARY MATH FUNDAMENTALS | 111 | 81 | 101 |
CULIN 217-- RECIPES, FORMULAS, AND FOOD COSTS | 88 | 52 | 87 |
CULIN 223-- STOCKS, SOUPS AND SAUCES | 57 | 38 | 45 |
CULIN 224--DYNAMICS OF HEAT COOKING | 56 | 41 | 36 |
CULIN 227--THERMODYNAMIC COOKING TECHNIQUES | 60 | 32 | 37 |
Item 6. Place of Program in Curriculum/Similar Programs
a) There are no active inventory records that need to be changed in connection with the approval of the proposed program.
b) This program does not replace any existing program on the college’s inventory.
c) Laney did offer a CP in Culinary Foundations but that is being deactivated to be replaced by this certificate.
Item 7. Similar Programs at Other Colleges in Service Area
Laney is the only college in the district that offers culinary curriculum. Outside of our district, no other college in our service area offers a CA in Culinary Foundations.
Course | Title | Units | Year/Semester (Y1 or S1) |
---|---|---|---|
Requirements | Dept. Name/# | Name | Units | Laney GE | Sequence |
---|---|---|---|---|---|
CULIN 212 | Introduction to Cooking Arts | 4 | Yr 1, Fall | ||
or | |||||
CULIN 234* | Introduction to Cooking Techniques | 4 | Yr 1, Summer | ||
CULIN 214 | Hospitality Careers and Skills Development | 1 | Yr 1, Fall | ||
CULIN 215 | Culinary Math Fundamentals | 1 | Yr 1, Fall | ||
CULIN 217 | Recipes, Formulas, and Food Costs | 1 | Yr 1, Fall | ||
CULIN 223 | Stocks, Soups and Sauces | 1 | Yr 1, Spring | ||
CULIN 224 | Dynamics of Heat Cooking | 1 | Yr 1, Spring | ||
CULIN 227 | Thermodynamic Cooking Techniques | 3 | Yr 1, Spring | ||
Major Requirements: | 14 | ||||
Total Units | 14 |
*: Course only offered in summer session.
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