Culinary Arts, Certificate of Achievement

Upon successful completion of the Culinary Arts Program, the student demonstrates knowledge and skills as established by the American Culinary Federation as a nationally recognized "Culinarian." Students will have the training and skills to enter the foodservice industry as a chef's assistant or to work in related areas of foodservice management, purchasing, sales or service. Individuals will also be prepared to transfer to a four-year college to major in Hotel Restaurant Management.

Minimum Units Required: 47

Recommended Sequence:

First Semester

Units

CUL ART 001

Introduction to Hospitality Industry

2

CUL ART 003

Sanitation and Safety

2

CUL ART 004

Food and Beverage Cost Technologies

2

CUL ART 005

Commercial Food Preparation

4

Second Semester

CUL ART 007

Baking

3

CUL ART 008

European Pastry Production

4

CUL ART 009

Restaurant Operations

9

CUL ART 011

Menu Planning

1.5

CUL ART 013

Purchasing and Receiving

1.5

FCS 006 **

(Natural Sciences) Nutrition

3

Third Semester

CUL ART 019

Kitchen Management

9

CUL ART 025

Food Service Management

2

CUL ART 027

Garde Manger

1.5

CUL ART 029

Beverage Management

1.5

FCS 093V

Work Experience: Family and Consumer Studies

1

Each course must be completed with a grade of "C" or higher.

Minimum Units 47