Culinary-Advanced Certificate of Achievement:
This program will build upon basic culinary skills, incorporating more complex techniques that are needed to perform varying work duties that require professional culinary training. On completion, these acquired skills will support careers in restaurants, wineries,culinary innovation start-up companies, careers in food writing for social media & other broadcast channels, as well as hotels,special event caterers, high-end private chefs. It will create a foundation for the successful employment of the student into the culinary-hospitality industry.
Career Opportunities in Hospitality, Culinary & Tourism Management
- Cooks, Sous Chefs, Pastry Cooks, Executive Chefs, Executive Pastry Chefs of all calibers: From Stand Alone Casual Operations to Michelin Rated Establishment
- Culinary Fundamentals for Food Writers, those Seeking Careers in Social Media & Other Broadcast Channels - Entrepreneurs of Specialty Food Products
- Food & Beverage Directors - Restaurant General Managers
- Sales and Marketing Managers
- Sommeliers and Beverage Managers
- Chefs working at customizing food for client sat medium to large sized companies/institutions
- Writers for food columns and blogs
- Special Events Managers
- Cross Train into Culinary Farming
We expect 10 students to complete this degree program annually.
Napa Valley College’s Mission states that “The college is an accredited open-access,degree-and certificate-granting institution that is committed to student achievement through high-quality programs and services that are continuously evaluated and improved. The college serves students and the community in the following areas: transfer courses, career-technical education and training,basic skills, and self-supporting contract education and community education classes”.
This certificate is completely aligned with this mission. Further, in keeping with the college's Strategic Plan, this certificate’s purpose is to facilitate student success and completion. In addition, the program is linked to the Community College Mission of workforce development. This proposal stems directly from the needs of the community and Advisory Committee members, made up of industry partners.
Program Goals and Objectives
The goals and objectives of this program are to increase students’ employability and effectiveness by providing a stackable certificate linked to occupation needs of the culinary arm of the hospitality industry. These include, but are not limited to: restaurants, caterers/special events, hotels, wineries, clubs and private chefs positions.
Student Learning Outcomes
A. Demonstrate working in a professional kitchen environment observing Health Department regulations.
B. Perform calculations related to scaling product quantities.
C. Demonstrate advanced culinary methods related to pastry, bread making, and various international cuisines.
D. Develop and cost-out a multi-course fine-dining menu including recipes and plate-design.
E. Demonstrate the ability to teach basic culinary techniques.
F. Communicate orally or in writing the culture and history of various international cuisines.
G. Evaluate orally or in writing a multi-course fine-dining menu.
H. Cook and present food in an environment that engages a public audience.
|Course||Title||Units||Year 1 or Year 2|
|HCTM-190||Culinary Internship 1||3||Y1 |
|HCTM-250||Advanced Culinary Course||11||Y2|
|HCTM-290||Culinary Internship 2||3||Y2|