Culinary Arts Certificate
Culinary Arts Certificate
Culinary Arts Certificate of Achievement with emphasis on employment preparation
Required Courses:
Dept. /No. Title Units
CULN-001A Culinary Essentia -3
CULN-001B Basic Culinary Skills -3
CULN-002A Recipes, Meals, and Menus -3
CULN-002B Culinary Management and Hospitality -3
Work Experience Units – 8 units required:
CUWE-080 Work Experience – Culinary -1
CUWE-081 Work Experience – Culinary -2
CUWE-082 Work Experience – Culinary -3
CUWE-083 Work Experience – Culinary -4
Required Courses -12
Work Experience Units -8
TOTAL CERTIFICATE UNITS -20
Advisor: C. Steenberg
Culinary Arts Overview
Program Student Learning Outcomes
Upon successful completion of this program students will be able to:
1. Articulate key aspects of the hospitality industry. (Institutional SLOs: Communication Skills)
2. Safely manage production and service in food service and hospitality operations. (Institutional SLOs: Personal
Development, Critical Thinking Skills, and Ethics)
3. Prepare and present high quality, standardized foods. (Institutional SLOs: Personal Development and Critical Thinking Skills)
4. Identify career opportunities in the culinary field. (Institutional SLOs: Personal Development)
A Certificate in Culinary Arts lays the foundation for many other rewarding, exciting, and fulfilling careers.
- Bakers
- Cooks
- Food and Beverage Serving and Related Workers
- Food Preparation Workers
- Food Service Managers
Open this Website for more Information:
https://www.bls.gov/ooh/food-preparation-and-serving/chefs-and-head-cooks.htm#tab-1
Students must complete the required courses for their major. General education units, transferable electives, and total degree units will vary for each student. Some considerations include the courses (and their respective units) chosen to complete a general education area or transferable elective, and if required courses for your major also count toward a general education area. Please see your academic counselor to help you reach your educational goals.