| CULINARY ARTS |
The requirements for the Certificate of Achievement in Culinary Arts provide students with the basics in the methods and chemistry of cooking. These requirements include exposure to many kinds of menus, to techniques of traditional and specialty cooking, and to the proper ways to use various tools and culinary equipment.
This program is accredited by the American Culinary Federation Accrediting Commission. |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
| Course |
|
|
Units |
|
FALL |
| Intro to Hospitality Industry |
CA |
A100 |
(3) |
| Culinary Principles 1 |
CA |
A120 |
(3) |
| Principles of Baking 1 |
CA |
A124 |
(2) |
| Pantry |
CA |
A149 |
(2) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| FSM Math/Accounting |
FSM |
A240 |
(4) |
|
SPRING |
| Culinary Principles 2 |
CA |
A122 |
(3) |
| Emergency Medical Care (3) |
EMT |
A100 |
|
| (Or) |
|
|
(2-3) |
| First Aid & CPR (2) |
HLED |
A112 |
|
| Intro to Nutrition Concepts (2) |
FN |
A140 |
|
| (Or) |
|
|
(2-3) |
| Nutrition (3) |
FN |
A170 |
|
| Food Production Management |
FSM |
A151 |
(2) |
| Directed Practice* |
FSM |
A286 |
(2) |
|
|
|
Total: |
(28-30) |
|
*Approved by Program Coordinator |
|
ASSOCIATE DEGREE |
|
Complete the Certificate of Achievement and either the Associate in Arts or Associate in Science Graduation Requirements as outlined in the Graduation Requirements section of the catalog. |
| |
|
|
|
|
ADVANCED CULINARY ARTS |
|
The requirements for the Certificate of Achievement in Advanced Culinary Arts include courses which lead to students’ gaining a solid foundational knowledge of the restaurant and hospitality industry. Courses are designed for students who aspire to be any of the following: garde-manger, banquet chef, sous chef, working chef, and ultimately, Master Chef. |
|
CERTIFICATE OF ACHIEVEMENT |
| Required prerequisite: |
|
|
|
| Culinary Arts Certificate of Achievement |
|
|
|
| |
|
Subtotal: |
(28-30) |
|
Required Courses |
| Course |
|
|
Units |
|
FALL |
| Garde Manger |
CA |
A200 |
(2) |
| Culinary Principles 3 |
CA |
A245 |
(3) |
| Dining Room Service |
FSM |
A190 |
(2) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
|
SPRING |
| Principles of Baking 2 |
CA |
A126 |
(2) |
| Advanced Garde Manger |
CA |
A255 |
(2) |
| Ala Minute Continental Cooking |
CA |
A265 |
(2) |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Restaurant Management |
FSM |
A285 |
(3) |
| |
|
|
(22) |
| |
|
Total: |
(50-52) |
| Suggested electives: |
|
|
|
|
Catering |
FSM |
A284 |
(3) |
| E-Marketing and Sales |
HTT |
A240 |
(3) |
|
|
|
|
|
|
BAKING AND PASTRY |
|
The requirements for the Certificate of Achievement in Baking and Pastry Arts provide students with the fundamental knowledge of baking science and artful techniques required of bakers and pastry cooks. Students will gain hands-on knowledge of classic and contemporary patisserie and baking processes in addition to advanced pastry arts. Course work is designed for students that desire a career as a baker or pastry chef. |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
| Course |
|
|
Units |
|
FALL |
| Principles of Baking 1 |
CA |
A124 |
(2) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
| Math & Accounting |
FSM |
A240 |
(4) |
|
SPRING |
| Principles of Baking 2 |
CA |
A126 |
(2) |
| Directed Pracitice |
CA |
A236 |
(2) |
|
Intro to Nutrition Concepts |
FN |
A140 |
(2) |
| (Or) |
|
|
|
| Nutrition |
FN |
A170 |
(3) |
|
FALL |
|
Principles of Pastry Arts |
CA |
A226 |
(3) |
|
Directed Practice |
CA |
A236 |
(2) |
|
|
|
Total: |
(20-21) |
| Suggested Electives: |
|
|
|
| Color and Design: Two-Dimensional |
ART |
A110 |
(3) |
| Freehand Drawing |
ART |
A120 |
(3) |
|
|
|
|
| |
|
COOK APPRENTICESHIP |
|
The Cook Apprenticeship Certificate of Achievement will be awarded only upon completion of the three year American Culinary Federation approved apprenticeship program administered by the State of California Apprenticeship Board. Students are required to complete 2,000 hours per year for three years for a total of 6,000 hours in addition to completion of the Certificate of Achievement. |
|
CERTIFICATE OF ACHIEVEMENT |
|
Required Courses |
| Course |
|
|
Units |
|
FIRST YEAR |
|
First Semester |
| Culinary Principles 1 |
C A |
A120 |
(3) |
| Sanitation & Safety |
FSM |
A160 |
(3) |
|
Second Semester |
| Intro to Hospitality Industry |
CA |
A100 |
(3) |
| Culinary Principles 2 |
CA |
A122 |
(3) |
|
SECOND YEAR |
|
Third Semester |
| Principles of Baking 1 |
CA |
A124 |
(2) |
| FSM Math/Accounting |
FSM |
A240 |
(4) |
| Intro to Nutrition Concepts (2) |
FN |
A140 |
|
| (Or) |
|
|
(2-3) |
| Nutrition (3) |
FN |
A170 |
|
|
Fourth Semester |
| Menu Planning/Purchasing |
FSM |
A250 |
(3) |
| Supervision & Training Tech |
FSM |
A260 |
(3) |
|
THIRD YEAR |
|
Fifth Semester |
| Food Production Management |
FSM |
A151 |
(2) |
|
Dining Room Service |
FSM |
A190 |
(2) |
|
Sixth Semester |
|
Garde Manger |
CA |
A200 |
(2) |
|
Restaurant Management |
FSM |
A285 |
(3) |
| Emergency Medical Care (3) |
EMT |
A100 |
|
| (Or) |
|
|
(2-3) |
| First Aid & CPR (2) |
HLED |
A112 |
|
|
|
|
Total: |
(37-39) |
|
NOTE: FSM A160, Sanitation and Safety, is a prerequisite to all laboratory classes.
Program sequence may be modified to suit individual student needs. |
|
ASSOCIATE DEGREE |
|
Complete the Certificate of Achievements for Advanced Culinary Arts or Baking and Pastry and either the Association in Arts or Associate in Science Graduation Requirements as outlined in the Graduation Requirements section of the catalog. |