Culinary Arts (Certificate E0373)
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
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 102 | Professional Cooking I | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| CUL 107 | World Cuisines | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| Choose one course from the following: | 3 | |
| Nutrition for Health and Wellness | ||
| Principles of Food with Laboratory | ||
| Introduction to Nutrition Science | ||
or NF 25H | Introduction to Nutrition Science - Honors | |
| Total Units | 17 | |
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.
Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
| Fall Term | Units | |
|---|---|---|
| HRM 52 | Food Safety and Sanitation | 2 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| CUL 107 | World Cuisines | 3 |
| Units | 14 | |
| Winter Term | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| Certificate: Culinary Arts E0373 3 | ||
| Units | 0 | |
| Total Units | 14 | |
