Culinary Arts - Level II (Certificate N0898)
Business Division
Certificate N0898
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, 4 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 |
|---|---|---|
| Completion of Culinary Arts - Level I Coursework | 14 | |
PLUS | ||
| Completion of Culinary Arts - Level II Coursework | 13.5 | |
| Total Units | 27.5 | |
| Course Prefix | Course Name | Units |
|---|---|---|
| Completion of Culinary Arts - Level I Coursework | ||
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| HRM 52 | Food Safety and Sanitation | 2 |
| Completion of Culinary Arts - Level II Coursework | ||
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 107 | World Cuisines | 2.5 |
| CUL 108 | Specialty Cuisines | 3 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 121 | American Regional Cuisine | 2.5 |
| Total Units | 27.5 | |
