Culinary - Advanced (Certificate T0457)
Business Division
Culinary, Hospitality, Nutrition & Foods Department
The Advanced Culinary Certificate prepares students for employment in restaurants, hotels, catering operations, theme parks, and other foodservice settings. This hands-on program provides training in both foundational and advanced culinary techniques, including hot and cold food preparation, baking, plating, menu development, portion control, and cost control.
Students gain experience with commercial kitchen equipment and apply their skills in Cafe 91, Mt. SAC’s student-operated restaurant. The curriculum also includes instruction in food safety, front-of-house operations, and hospitality supervision. Elective options allow for specialization in areas such as entrepreneurship and specialty cuisines.
Graduates are prepared for success in the fast-paced culinary industry and earn the nationally recognized Food Protection Manager Certification upon completing the program.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 2 |
| CUL 107 | World Cuisines | 2 |
| CUL 111 | Exploring Beverages | 3 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| Required Electives | 2-4 | |
| Choose a minimum of 2 units from the following: | ||
| Culinary Work Experience | ||
| Baking and Pastry II | ||
| Cooking for Special Diets | ||
| Sustainability in Culinary Arts | ||
| Artisan Bread | ||
| Specialty Cakes | ||
| American Regional Cuisine | ||
| Food Service Entrepreneurship | ||
| Total Units | 41-43 | |
