The Sustainable Culinary Arts Certificate is designed to qualify individuals who complete the certificate for work in the culinary industry. This certificate also prepares students with a strong understanding of the running a sustainable kitchen.
This Certificate of Achievement was designed in collaboration with area employers. There is a local need for folks with culinary knowledge and skills due to numerous restaurants in Monterey County, and the larger region. Employers have expressed strong support for the addition of this program. With effective Marketing and support from employers, it is anticipated that 10-15 students per year will earn this certificate of achievement.
Upon successful completion of the program, students will be competitive for employment/advancement in the culinary field by developing the knowledge and skills to:
• Work as part of a team, using effective communication and interpersonal skills.
• Follow appropriate sanitation procedures and personal hygiene requirements to ensure food safety.
• Apply culinary principles to a professional kitchen operation in a sustainable manner.
This program offers the student a pathway, in as little as two semesters, to develop the knowledge and skills needed to compete for employment/advancement opportunities in the local restaurant industry.
|Program Requirements (Model Course Sequence)|
|Required Core (__10_ units)||HOSP 20||Catering||2||Semester1|
|HOSP 21||Urban Agriculture Culinary Arts||1.5||Semester1|
|HOSP 22||Farm to Table Sustainable Cooking||1.5||Semester1|
|HOSP 23||Culinary Foundations of Professional Cooking I||3||Semester 1|
|HOSP 24||Culinary Foundations of Professional Cooking II||3||Semester1|
|HOSP 58||Sanitation, Safety, Equipment||3||Semester 1|
|HOSP 66||Hospitality Career Readiness||1||Semester 1|
|HOSP 78||Bakeshop: Basica Baking Techniques||1||Semester 1|
|COOP 91.21||Hospitality Work Experience||Semester 2 or 3|