CULINARY ARTS ( Official )
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CULINARY ARTS ( Official )
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CULINARY ARTS ( Official )

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Program Type: Certificate of Achievement

Division: School of Career and Technical Education

Program Description:
Formerly: FOOD SERVICES

The curriculum prepares students for working in various food services industries. Graduates of the program qualify to seek employment in restaurants, cafeterias, hotels, health care facilities, and educational institutions as cooks, bakers, and assistant and training managers.

Instruction is offered in all phases of food preparation and presentation. Studies emphasize foods, terms and techniques, safety and sanitation, baking, catering, food preparation, menu planning, merchandising, and restaurant management. Students are kept informed of industry trends through guest speakers, trade publications, and field trips to local industries and culinary shows. All students participate daily in the kitchen lab in planning, preparing and serving cafeteria and special event meals.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Effective academic year: 2008-2009

Required Units in the Major:    40

Required Courses
  Semester I (10 units)
CUL 145A - INTRODUCTION TO CULINARY ARTS/FOOD SERVICES (10 units)
  &
  Semester II (10 units)
CUL 145B - INTRODUCTION TO FOOD SERVICES PRODUCTION (10 units)
  &
  Semester III (10 units)
CUL 145C - QUANTITY COOKING TECHNIQUES (10 units)
  &
  Semester IV (10 units)
CUL 145D - SPECIAL EVENTS MANAGEMENT (10 units)

Required Electives (0 Units)

None

Recommended Electives
  CUL 154A - INTRODUCTION TO FOOD SERVICE BAKING & PASTRY (3.0 units)
  &
  CUL 154B - ADVANCED BAKING AND PASTRY (3.0 units)
  &
  CUL 158 - FIELD PRACTICE IN FOOD SERVICES (4.0 units)
  &
  CUL 160A - INTRODUCTION TO CATERING (3.0 units)
  &
  CUL 160B - ADVANCED CATERING (3.0 units)