Provides students with necessary food service skills and culinary skills for an entry level position in the hospitality/culinary industry. This program gives the students a solid foundation of cooking skills. Students are provided valuable “hands-on” training, enforcing theoretical knowledge presented in the classroom.
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Careers in Culinary Arts such as Food safety specialist, Personal chef, Caterer, Baker, Pastry cook, Prep cook, Line cook, Institutional cook, Restaurant cook, Chef de Partie, Kitchen supervisor, and Restaurant manager
Core: 6 required Culinary; 1 required Nutrition; 2 required Hospitality.
Plus 3 units Culinary choice.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| CUL 215 | FOOD SAFETY AND SANITATION | 2 | |
| CUL 210 | CULINARY ARTS FUNDAMENTALS I | 3 | |
| CUL 220 | CULINARY ARTS FUNDAMENTALS II | 3 | |
| CUL 225 | BAKING AND BAKING SCIENCE I | 1 | |
| CUL 245 | ADVANCED PASTRY ARTS | 2 | |
| CUL 290 | CULINARY: WEIGHTS, MEASURES AND CALCULATIONS | 1 | |
| HOSP 200 | INTRODUCTION TO HOSPITALITY | 3 | |
| NUTR 210 | NUTRITION | 3 | |
| HOSP 270 | HOSPITALITY COST CONTROL | 3 | |
| OR HOSP 230 | INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT | 3 | |
| CUL 243 | CUISINES OF THE WORLD | 1 | |
| CUL 249 | PLANT-BASED CUISINE | 3 | |
| CUL 252 | WORK EXPERIENCE IN CULINARY ARTS | 1-4 | |
| CUL 254 | CULINARY ENTREPRENEURSHIP | 3 | |
| CUL 255 | CATERING PRINCIPLES | 3 |
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Votes were certified on 02/14/20
Robert Cabral · 02/06/20
Vote: Recommend
Laureano Flores · 02/06/20
Vote: Recommend
Debbie Newcomb · 02/06/20
Vote: Recommend
Mary Rees · 02/07/20
Vote: Recommend
John Cascamo · 03/04/20
Vote: Recommend
Harriett Happel · 03/13/20
Vote: Recommend
Margaret Lau · 04/05/20
Vote: Recommend