Culinary Arts - Level I (Certificate E0887)

Business Division
Certificate E0887

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, and portion control. 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 101Professional Cooking Foundations3
CUL 102Professional Cooking I3
CUL 104Garde Manger3
CUL 105Baking and Pastry I3
HRM 52Food Safety and Sanitation2
Total Units14

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.

Plan of Study Grid
Fall TermUnits
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
Winter Term
Submit petition:, Student Tab#45 5
Certificate: Culinary Arts E0373 3
NF 10 OR NF 20 OR NF 25 3
 Total Units14
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