Culinary Arts

Business Division
Certificate E0373

The program prepares students for entry level career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, and nutrition. Students who successfully complete the requirements for this certificate will also earn a nationally recognized Food Protection Manager Certification. 

Required Courses

HRM 52Food Safety and Sanitation 1.5
HRM 54Basic Cooking Techniques 3
HRM 81Garde Manger 3
HRM 82Baking and Pastry 3
HRM 83International Cuisines 3
Choose one course from the following:3
Nutrition for Health and Wellness
Principles of Food with Lab
Introduction to Nutrition Science
Introduction to Nutrition Science - Honors
Healthy American Cuisine
Total Units16.5

Program Learning Outcomes:

Upon successful completion of this program, a student will be able to:

  • Plan a food production schedule and assemble the tools, equipment, and ingredients required to produce a recipe in an organized and efficient manner.
  • Recipe knowledge, accuracy and execution: Follow recipe procedures to produce food at the appropriate temperature, consistency, texture, flavor, and in a timely manner.
  • Determine the presence of foodborne-illness outbreak.

    Review Student Learning Outcomes (SLOs) for this program.
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