Culinary Arts - Certificate of Achievement
Plan Code: 3147
The program provides students the fundamental culinary skill for positions in the foodservice industry such as restaurants, catering, airline food operation, institutional, cruise lines, supermarket, and hotel food operation. Students will gain hands-on knowledge of classic and contemporary cooking techniques.
Program Student Learning Outcomes
- Prepare and assemble essential menu items in foodservice operations using proper knife skills and accurate cooking methods while applying safety & sanitation rules according to industry standards.
- Identify the various employment opportunities in the Culinary Arts and Hospitality industries.
Program Requirements
| Code Number | Course Title | Units |
|---|---|---|
| REQUIRED COURSES | ||
| CULAR 10 | Intro to Hospitality | 3 |
| CULAR 20 | App. Food Serv. Sanit in Hotel/Rstr. Mgmt. | 2 |
| CULAR 90 | Intro to Culinary Skills & Principles | 4 |
| CULAR 211 | Intermed. Culinary Skills & Principles | 3 |
| CULAR 215 | Buffets and Catering | 2 |
| CULAR 222A | Advanced Restaurant Operations | 4 |
| CULAR 222B | Advanced Restaurant Practicum | 4 |
| BAKE 230 | Baking & Pastry Skills for CUL Students | 3 |
| Total Units | 25 | |
RECOMMENDED but not required courses:
| Code Number | Course Title | Units |
|---|---|---|
| COSA 1 | Computer Information Competency | 1 |
| LEARN 11 | Learning and Academic Strategies | 2-3 |
| or LEARN 11H | Honors Learning and Academic Strategies | |
| or COUNS 49 | College Study Techniques | |
| MATH 825 | Culinary Math | 1 |