HRM Certificates Programs

DVC Business
Education Division

Certificate of achievement - Baking and pastry

This in-depth training program prepares students for many entry-level positions in small and large bakeries, specialty pastry shops, dessert catering, and dessert preparation in restaurants. Our graduates enter the baking and pastry field, and many have started their own businesses.
To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or better. Certificate requirements may only be completed by attending a combination of day and evening classes.

required courses	units
CULN 105 Introduction to the Kitchen	0.5
CULN 110 Orientation to Hospitality	3
CULN 115 Culinary Mathematics	1.5
CULN 120 Fundamentals of Cuisine	5
CULN 153 Safety and Sanitation	2
CULN 180 Fundamentals of Baking	3.5
CULN 185 Nutritional Guidelines in Food Preparation	2
CULN 190 Purchasing Systems and Operations	2
CULN 191 Purchasing Systems and Operations Laboratory	2
CULN 195 Supervisory Management in Food Systems	3
CULN 280 Advanced Pastry and Baking	5

plus at least 2 units from:
CULN 150 Topics in Culinary Arts	0.3-4
CULN 215 Decorative Confectionary Showpieces	1
CULN 224 Catering Business and Operations	2

plus at least 2 units from:
COOP 170 Occupational Work Experience	1-4
COOP 170A Internship in Occupational Work Experience	1-4
CULN 225 Laboratory Topics in Catering and Special Events	0.3-4

plus at least 2 .5 units from:
CULN 225 Laboratory Topics in Catering and Special Events	0.3-4
Total units required	36

Certificate of achievement - Culinary arts

This in-depth, hands-on training program prepares students for a professional culinary career. Our certificate program is accredited by the American Culinary Federation Educational Institute, a national organization of professional chefs. Our graduates enter the culinary field, and many have progressed to the position of executive chef.
To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or better. Certificate requirements may only be completed by attending a combination of day and evening classes.

required courses	units
CULN 105 Introduction to the Kitchen	0.5
CULN 110 Orientation to Hospitality	3
CULN 115 Culinary Mathematics	1.5
CULN 120 Fundamentals of Cuisine	5
CULN 127 Garde Manger	2
CULN 153 Safety and Sanitation	2
CULN 160 Fundamentals of Wine and Spirits	3
CULN 165 Dining Room Operations	2
CULN 166 Dining Room Operations Laboratory	2
CULN 180 Fundamentals of Baking	3.5
CULN 185 Nutritional Guidelines in Food Preparation	2
CULN 190 Purchasing Systems and Operations	2
CULN 191 Purchasing Systems and Operations Laboratory	2
CULN 195 Supervisory Management in Food Operations	3
CULN 220 Advanced Cuisine	5
CULN 224 Catering Business and Operations	2

plus at least 2.5 units from:
CULN 225 Laboratory Topics in Catering and Special Events	0.3-4

plus at least 2 units from:
COOP 170 Occupational Work Experience	1-4
COOP 170A Internship in Occupational Work Experience.	1-4
Total units required	45

Certificate of achievement - Restaurant management

Our in-depth, hands-on training program prepares students to begin their careers in restaurant management. Our graduates enter the hospitality industry, and many progress to management positions.
To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or better. Certificate requirements may only be completed by attending a combination of day and evening classes.

required courses	units
CULN 105 Introduction to the Kitchen	0.5
CULN 110 Orientation to Hospitality	3
CULN 115 Culinary Mathematics	1.5
CULN 120 Fundamentals of Cuisine	5
CULN 153 Safety and Sanitation	2
CULN 160 Fundamentals of Wine and Spirits	3
CULN 165 Dining Room Operations	2
CULN 166 Dining Room Operations Laboratory	2
CULN 180 Fundamentals of Baking	3.5
CULN 185 Nutritional Guidelines in Food Preparation	2
CULN 190 Purchasing Systems and Operations	2
CULN 191 Purchasing Systems and Operations Laboratory	2
CULN 195 Supervisory Management in Food Operations	3
CULN 201 Principles of Food, Beverage, and Labor Cost Controls	3
CULN 216 Food and Wine Pairing	1.5
CULN 220 Advanced Cuisine	5
CULN 224 Catering Business and Operations	2

plus at least 2.5 units from:
CULN 225 Laboratory Topics in Catering and Special Events	0.3-4

plus at least 2 units from:
COOP 170 Occupational Work Experience	1-4
COOP 170A Internship in Occupational Work Experience	1-4
Total units required	47.5

Note: DVC’s restaurant management certificate is geared primarily toward DVC’s culinary students desiring some additional management coursework. Students who are interested in pursuing a management-focused program in hospitality should expect to complete a four-year degree program at a university.

Certificate of achievement - Hotel administration (Inactive)

The HRM department has requested that this program be placed on inactive status during the completion of needed curriculum work. While the necessary curriculum evaluation and revision is underway the certificate will be removed from the catalog but remain active on the state approval list. The department anticipates that curriculum revisions needed for a viable certificate will be completed within two years. Students should be advised that it is not currently possible to complete the requirements for the Hotel Administration program as listed in earlier catalogs. Students currently in the program are advised to see a DVC counselor at their earliest convenience.