Login
The Certificate of Achievement in Culinary Arts instructs students the basics in culinary fundamentals. In addition to culinary classes, students take baking and restaurant management courses with kitchen labs, dining labs, and class instruction. Students will be able to progress in their culinary skills and techniques as they prepare for an entry level career position.
Graduates will be able to:
Depending upon a student's placement or for transfer purposes, this program may have pre-requisite(s). See a pathway coordinator or student development specialist for advisement.
This course introduces the student on how to achieve his or her goal in the Culinary Arts Program. A brief history of key figures and developments in culinary arts is also covered. Students will learn studying techniques, ethics, professionalism and image making. Students will develop marketability skills while learning what the industry requires of them and will begin to assemble their career portfolio, their certificates, and to build their resume.
MA 025A, ENR 040, DE 020, DE02
Fall
This course covers the essentials for entering the food industry as a working professional chef’s assistant doing prep work. It covers culinary terminology, techniques, and theories. This culinary lab offers hands on techniques in proper knife skills that will be practiced and mastered. Students will learn to scale and weigh ingredients, produce stocks and
sauces, and the identification and fabrication of meat, poultry and fish. Students will practice using herbs and spices, cooking eggs and vegetables, and how to handle food safely. Production, organization, and timing skills will be stressed.
DE 020, DE025, ENR 040, MA025, MA 025A
Fall
This course covers the essentials for entering the food service industry as a working professional baker's assistant. It covers baking terminology, techniques and theories, proper knife handling,
cooking and baking methods, safe food handling, seasoning and tasting, production organization, and timing skills. Students are introduced and produce quick breads, yeast breads, cookies, pies and tarts, custards, creams, chocolates, tarts, and do beginning pastry work. This course is open to all non-majoring students but must obtain their uniform and knives.
MA 025A, ENR 040, DE 020, DE025
CU 102, CU 105, RM 101, RM 105
Fall
This course is designed to teach students sanitation and safety concepts in the operation of a food and beverage service establishment. Focus is on current laws, food-borne illnesses, safe storage of food, food protection in receiving, preparationand serving, pest control, accident prevention and crisis management. Students alsolearn about alcohol law, the prevention of intoxication, and handling issues that may arise in an establishment serving alcohol.
Spring 15 wk semester, Fall 15 wk semester
This kitchen laboratory course expands on the techniques introduced in Culinary Fundamentals, and prepares the student for an introductory level position in the food service industry in Garde Manger. Intermediate knife skills, food fabrication, kitchen sanitation, and classic techniques in making soups, salads, charcuterie items, sandwiches, hors d’oeuvres, and breakfast cookery are accomplished. Recipe comprehension, cooking methods, and techniques will be stressed.
CU 102 - Introduction to Culinary Arts
CU 105 - Culinary Fundamentals
PA 114 - Baking Fundamentals
RM 101 - Sanitation and Safety in Food and Beverage Service
RM 105 - Dining Room Service
CU 109 - Culinary Cooking Methods
PA 116 - Restaurant Bakeshop
RM 107 - Cost Control in Foodservice
Spring
This course is designed to provide the student with an opportunity to practice culinary skills and knowledge learned in the culinary lab. Under the supervision of experienced chefs, students will assist with preparation, cooking and service of food. Continued development of paper and photographic portfolios is required for this course. 135-hour practicum plus weekly 50-minute seminar (supervision) must be completed.
For Certificate of Achievement in Culinary Arts students, the pre-requisite is CU 107.
For Career Certificate in Culinary Arts students, the pre-requisite is CU 109.
For A.A.S. in Culinary Arts students, the pre-requisite is CU 208
CU 107 - Cafe Production
CU 109 - Culinary Cooking Methods
CU 208 - International Cuisine
Spring 15 wk semester, Fall 15 wk semester
This course is designed to teach students Customer Service. Students will understand the importanceof customer-centric as they learn dining room maintenance, how to greet and seat customers, and provide customer service in a dining room setting. They will learn what it takes to exceed guest expectations and how to handle guest payments and recovery.
Spring 15 wk semester, Fall 15 wk semester
