Culinary Certificate of Completion (1st year)
Program Prerequisites:
- Placement in READ 090 or above
- Placement in ENGL 060 or above
- Placement in MATH 060 or above
This certificate of completion is designed to prepare students for employment as entry-level in the culinary arts industry. Students will engage in classroom lectures as well as intensive hands-on experience working in a commercial kitchen. Skills and knowledge gains include food production, service and hospitality, short order service, table service, soups and sauces, meat/poultry/seafood, breakfast preparation, and baking. Safety and sanitation are stressed in every class.
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Culinary Arts Program
Certificate of Completion (1st year)
Quarter I
| Course # | Course Title | Credits |
| CUL 100 | Culinary Arts Fundamentals | 3 |
| CUL 110 | Culinary Sanitation and Safety | 2 |
| CUL 120 | Mise en Place | 6 |
| CUL 205 | Introduction to Food and Beverage Operations | 3 |
| NUTR& 101 | Nutrition | 5 |
| Total Credits | 19 |
Quarter II
| Course # | Course Title | Credits |
| CUL 121 | Culinary Methods | 6 |
| ENGL 150 or 101 | Vocational/Technical and Business Writing | 5 |
| CUL 130 | Introduction to Baking | 4 |
| CUL 195 | Food Preservation and Flavor Development | 2 |
| Total Credits | 17 |
Quarter III
| Course # | Course Title | Credits |
| MATH 100 or higher | Vocational Technical Mathematics | 5 |
| PSYCH 100 or 106 | General Psychology | 5 |
| CUL 199 | Breakfast Production | 4 |
| CUL 158 | Internship | 1-5 |
| Total Credits | 15 |
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