CULINARY ARTS - KITCHEN ASSISTANT (16 Units) ( Archived )
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CULINARY ARTS - KITCHEN ASSISTANT (16 Units) ( Archived )
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CULINARY ARTS - KITCHEN ASSISTANT (16 Units) ( Archived )

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This program outline is outdated. The new outline can be found here.

Program Type: Occupational Skills Certificate

Division: Engineering & Technology

Program Description:
Formerly: Food Services - Kitchen Assistant

This program prepares students for employment in the food service industry at an entry-level. Employment in restaurants, hospitals, hotels, casinos, resorts, and country clubs may include prep cooks, line cooks, salad/sandwich preparers, baking and dessert cooks, catering servers, and banquet coordinators. Students will learn to use these skills to support concurrent industry requirements through laboratory training in food preparation/presentation, participation in on- and off-premise campus catered events for faculty/staff, and private entities, and baking products for daily requirements and special occasions.

An Occupational Skills Certificate is awarded upon completion of all courses with a grade of C or better.

Effective academic year: 2008-2008

Required Units in the Major:    16

Required Courses
  Semester I (10 units)
CUL 145A - INTRODUCTION TO CULINARY ARTS/FOOD SERVICES (10 units)
  &
  Semester II (6 units)
CUL 154A - INTRODUCTION TO FOOD SERVICE BAKING & PASTRY (3.0 units)
  CUL 160A - INTRODUCTION TO CATERING (3.0 units)

Required Electives (0 Units)

None

Recommended Electives
  ENGL 434 - TECHNICAL/VOCATIONAL READING (3.0 units)
  TECH 107A - TECHNICAL CALCULATIONS (3.0 units)