2008-2009 Catalog Requirements
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 Services |
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 |
|
