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Submitter's Information
Daniel Alvarado
Academic Resources Specialist
Central/Mother Lode
College of the Sequoias
CTE Dean
Thad Russell
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Program Details
Certificate of Achievement in Culinary Arts Fundamentals
New Program
Culinary Arts (130630)
08/12/20
This culinary arts certificate offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will gain advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Career Opportunities
Upon successful completion of the certificate, students will be prepared for employment in the following culinary fields; Line cook in institutional food services such as schools, hospitals, and cafeterias; prep cook or short-order cook, entry-level baker, and restaurant management opportunities.
Program Outcomes
- Identify and practice food safety and sanitation to industry standards.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase the yield of the recipe, including adjustment amounts, cooking techniques, and cooking time, if necessary.
- Students will demonstrate professionalism and ability to perform in industry setting through work experience.
Course Number Course Title | Required / Electives | Annual Number of Sections (Yr 1) | Annual Enrollment Total (Yr 1) | Annual Number of Sections (Yr 2) | Annual Enrollment Total (Yr 2) |
---|---|---|---|---|---|
CULN 221: Culinary Development 1 | Required | 2 | 15 | 2 | 20 |
NUTR 107: Food Safety and Sanitation | Required | 2 | 20 | 2 | 25 |
CULN 222: Culinary Development 2 | Required | 1 | 15 | 1 | 20 |
CULN 223: Advanced Culinary | Required | 1 | 10 | 1 | 15 |
CULN 224: Baking and Desserts | Required | 1 | 15 | 1 | 20 |
CULN 225: Garde Manger (Keeper of the cold kitchen) | Required | 1 | 15 | 1 | 20 |
CULN 226:Industry Management | Required | 1 | 15 | 1 | 20 |
NUTR 20: Cultural Foods | Required | 2 | 15 | 2 | 10 |
WRK EXP 193X: Culinary Work Experience | Required | 2 | 5 | 2 | 10 |
WRK EXP 194X: Culinary Internship 1 | Required | 2 | 5 | 2 | 10 |
WRK EXP 195X: Culinary Internship 2 | Required | 2 | 5 | 2 | 10 |
Program Proposal Attributes
- Certificate of Achievement: 16 or greater semester (or 24 or greater quarter) units (C)
Program Outcomes
- Identify and practice food safety and sanitation to industry standards.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase the yield of the recipe, including adjustment amounts, cooking techniques, and cooking time, if necessary.
- Students will demonstrate professionalism and ability to perform in industry setting through work experience.
Course Units and Hours
30
n/a
n/a
Course Report
This culinary arts certificate offers students advanced knowledge of food preparation and restaurant management skills. Upon completion students will gain advanced culinary skills, management level food safety and sanitation knowledge, food costing and purchasing capability, employee management competency, and professionalism.
Career Opportunities
Upon successful completion of the certificate, students will be prepared for employment in the following culinary fields; Line cook in institutional food services such as schools, hospitals, and cafeterias; prep cook or short-order cook, entry-level baker, and restaurant management opportunities.
Program Outcomes
- Identify and practice food safety and sanitation to industry standards.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase the yield of the recipe, including adjustment amounts, cooking techniques, and cooking time, if necessary.
- Students will demonstrate professionalism and ability to perform in industry setting through work experience.
Code | Title | Units |
---|---|---|
REQUIRED CERTIFICATE COURSES | ||
CULN 221 | Culinary Development 1 | 4 |
CULN 222 | Culinary Development 2 | 4 |
CULN 223 | Advanced Culinary | 4 |
CULN 224 | Baking and Desserts | 3 |
CULN 225 | Garde Manger | 2 |
CULN 226 | Industry Management | 3 |
NUTR 020 | Cultural Foods | 3 |
NUTR 107 | Sanitation and Safety | 2 |
WEXP 193DD | Culinary Intern WrkExp-1st Sem | |
WEXP 194DD | Culinary Intern WrkExp-2nd Sem | |
WEXP 195DD | Culinary Intern WrkExp-3rd Sem | |
= | ||
TOTAL | 30 |
The Certificate of Achievement requirements include completion of the certificate courses with a “C” or better grade in each course. Required and support courses may be substituted with the approval of the Consumer and Family Studies Division Chair.
Supporting Documents
Central/Mother Lode Regional Questions
Submission Details
12/11/19 - 02:43 PM
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Please list the reason(s) for returning "Certificate of Achievement in Culinary Arts Fundamentals". to Daniel Alvarado's drafts. This message will be sent to danielal@cos.edu
Comments, Documents, Voting
Comments
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Karri Hammerstrom Super User · 12/12/19
Please see COE LMI under Supplemental Documents.