This certificate program is designed to prepare students in the Culinary Arts. The program's approach equip students with the relevant skills to enter a robust hospitality job market in the Bay Area. Students completing the curriculum with an average final grade of C+ or higher (2.5 GPA) will receive a Certificate of Achievement in Culinary Arts and Hospitality. This credit certificate provides short-term culinary and service skills training for entry into the labor market.
The projected number of annual completers for the Certificate of Achievement – Culinary Arts and Hospitality is 20-25 students.
The goals of the Certificate of Achievement – Culinary Arts, is to provide students with strong foundational and practical culinary and management skills necessary to succeed in the hospitality industry.
The interdisciplinary focus provides basic culinary and service skills training. Includes instruction in recipe and menu planning, preparing and cooking of foods, supervising and training kitchen assistants, the management of food supplies and kitchen resources, aesthetics of food presentation, and familiarity or mastery of a wide variety of cuisines and culinary techniques. The skill set will allow the students to participate immediately in the Restaurant and Hospitality field.
Upon completion of this program, students will be able to:
The foundational courses emphasized in this certificate, address the communication and social skills that the students need to collaborate in achieving a common goal. This certificate not only provides the students with the knowledge necessary for success in the Hospitality industry, but also equips them with experiential learning through hands-on training.
The following courses are required for the Certificate of Achievement for Culinary Arts and Hospitality:
CAHS 100 Introduction to Hospitality 3.0 S1 Y1
Bio 121 Sanitation Principles and Practices 2.0 S1 Y1
CAHS 10A Culinary Fundamentals I 5.0 S1 Y1
CAHS 10B Culinary Fundamentals I (Baking and Pastry) 5.0 S1 Y1
CAHS 30A Restaurant Operations 4.5 S2 Y1
CAHS 30B Restaurant Operations 4.5 S2 Y1
CAHS 20A Culinary Fundamentals II A 3.0 S3 Y2
CAHS 20B Culinary Fundamentals II B 3.0 S3 Y2
CAHS 20C Culinary Fundamentals II C 3.0 S3 Y2
Certificate Total 33.0