Certificate of Achievement - Culinary Arts
Catalog 2009-2010
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 |
|
Certificate of achievement in Culinary Arts (DataTel code CA.CULN.D)
SLO#1. Students completing the program will be able to demonstrate the proper application of dry, moist, and combination cooking methods to a variety of food products.
SLO#2. Students completing the program will be able to demonstrate current Food Service sanitation procedures.
SLO#3. Students completing the program will be able to serve food according to professional industry standards.
SLO#4. Students completing the program will be able to calculate costs and apply procedures in order to run a cost effective food service establishment.
SLO#5. Students completing the program will be able to create menus that incorporate menu planning principles that maximize sales and profits.
SLO#6. Students completing the program will be able to produce a variety of bakery products using standard baking procedures and evaluate the products based of method, timing, appearance, texture, cell structure and overall eating quality.
SLO#7. Students completing the program will be able to demonstrate the ability to work as an effective member of a production team.
SLOs updated 11/19/2009 4:46:46 PM
