Culinary Arts - Level I (Certificate E0887)
Business Division
Culinary, Hospitality, Nutrition & Foods Department
This program equips students with the knowledge and hands-on experience needed to launch a successful career in the culinary and food service industry. Graduates will be prepared for entry-level positions in restaurants, catering companies, hotels, theme parks, and a variety of other food service establishments. Through practical training with commercial kitchen equipment, students develop essential culinary skills—including knife techniques, food preparation, plating and presentation, and portion control. Upon successful completion of the program, students will also earn a nationally recognized Food Protection Manager Certification.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 2 |
| HRM 52 | Food Safety and Sanitation | 2 |
| Total Units | 13 | |
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.
