Certified Culinarian

The curriculum offers students valuable hands-on experience and academic rigor to ultimately seek entry and mid-level positions in the culinary industry.  Individuals seeking to advance and update well-rounded skills in the field will benefit from completion of this certificate.  Related local and global culinary career opportunities students may enter upon completion include Prep, Line, and Head Cooks within the following hospitality industries: restaurants, hospitals, lodging; tourism; meeting, convention, and exposition; theme parks; clubs; cruiseline and airway; and service, consulting, and e-commerce businesses and companies.  Students are encouraged to pass the Manager Food Safety and Sanitation Certification with a score of at least 75% upon completion of this program in order to supplement their resumes, in addition, it is required for those who intend to transfer to CSU or private universities for Bachelor degrees. 

No prerequisite skills are required for enrollment.  

This program contains required lab fees, uniform, tool kit and possible Food Safety Certification Registration and exam fees should students decide to complete the exam.

A Certificate of Achievement is awarded upon completion of all required courses with a grade of C or better.

Annual enrollment data from 2018-2019 & 2019-2020

 

	2018-2019	2019-2020
Course Department Number	Course Title	Annual # Sections	Annual Enrollment Total	Annual # Sections	Annual Enrollment Total
HOSP 003	Survey of Hospitality Management & Manager Sanitation & Safety	0	0	0	0
HOSP 014	Culinary Principles	0	0	0	0
HOSP 015	Industry Culinary Foundations 1	0	0	0	0
HOSP 140	Industry Baking Foundations 1	0	0	0	0
HOSP 121	Industry Culinary Foundations 2	0	0	0	0
HOSP 060	Culinary Production and Operation Management	0	0	0	0

 

HOSP 003 (effective Summer 2021)

Remainder of courses effective Summer 2020, however, first offering of HOSP 014, 015 and 140 began in Fall 2020. 

Program Student Learning Outcomes:

 

1. Synthesize the process from preparation to execution in a production kitchen including: flavor profiling, ingredient selection, appropriate care of equipment, planning, organizing, preparing, serving and cleaning.
2. Identify and administer rigorous food safety and sanitation practices.   
3. Demonstrate proficiency in basic ingredient conversions, food costing and yield management practices. 
4. Apply diligent food and beverage professionalism, leadership, teamwork and interpersonal skills.

 

The goals of the Certified Culinarian Certificate of Achievement are to guide, train, and provide a solid foundation of knowledge and experiential skills for students to enter the workforce in entry- to mid-level positions toward supervisory and managerial positions with higher wages.  By providing students with a hands-on experiential learning environment, it solidifies the theoretical knowledge and bolsters it with tactical and analytical practice whilst offering opportunities for critical thinking. 

The current Culinary Arts certificate of achievement listed in the PCC Catalog 2019-2020 is out of date and is in need of significant updates to ensure relevancy for students and employers.  The Culinary Arts program has been dormant for 5 years and 1 Full Time Faculty individual was hired to resurrect courses, revamp curriculum and build the program.  Based on an advisory meeting, industry leaders are interested in PCC offering new Culinary Arts courses under new certificate programs in addition to also providing students with several articulated courses for transferability. 

 

To accommodate students with all types of schedules, some courses are available fully online while others are hybrid approved, therefore, students may enroll full or part time.  Students who complete the program requirements are awarded a Certificate of Achievement – Certified Culinarian.  Individuals who complete this certificate will continue to play a key role in maintaining California’s competitive advantage in the market. 

 

The current Culinary Arts Certificate of Achievement, Catering Occupational Skills Certificate and Kitchen Assistant Occupational Skills Certificate will be archived in light of this new certificate due to the implementation of substantially modified or new Hospitality Management courses such as HOSP 003 (effective Summer 2021), and the remainder effective Summer 2020:  HOSP 014, HOSP 015, HOSP 121, HOSP 140 and HOSP 060 included in this Certificate of Achievement.  Because this industry is constantly going through major changes, it is imperative that the degrees and courses reflect the most current and relevant information for employer and industry needs.

Certificate of Achievement: Certified Culinarian

Requirements	Dept. Name/#	Name	Units	Sequence
Required Courses:	HOSP 003 HOSP 014  HOSP 015 HOSP 140  HOSP 121 HOSP 060	Survey of Hospitality Management & Manager Sanitation & Safety Culinary Principles  Industry Culinary Foundations I Industry Baking Foundations I  Industry Culinary Foundations II Culinary Production and Operation Management	3.0 3.0  3.0 3.0  3.0 4.0	Fall, 1st Year Fall, 1st Year  Spring, 1st Year Spring, 1st Year  Fall, 2nd Year Fall, 2nd Year

 

Required Core Total:         19 units

TOTAL UNITS:                     19 units

 

Proposed Sequence: 

Year 1, Fall = 6 units

Year 1, Spring = 6 units 

Year 2, Fall = 7 units

TOTAL UNITS: 19 units

 

0r

Year 1, Fall = 6 units 

Year 1, Spring = 13 units

TOTAL UNITS: 19 units

• Do any active inventory records need to be made inactive or changed in connection with the approval of the proposed program? If yes, please specify. o The following courses have been replaced and therefore archived due to significant modification of curriculum for industry relevancy and student success.  CUL 145A (HOSP 015) - Introduction to Culinary Arts/Food Services  CUL 145B (HOSP 121) – Introduction to Food Services Production  CUL 145C (HOSP 060) – Quantity Cooking Techniques o Other courses in the process of being archived for the same reasons:  CUL 145D – Special Events Management  CUL 158 – Field Practice in Food Services  CUL 160A – Introduction to Catering  CUL 160B – Advanced Catering • Does the program replace any existing program(s) on the college’s inventory? Provide relevant details if this program is related to the termination or scaling down of another program(s). o The following programs will be archived until the new curriculum courses and program are approved. Most of the courses above will count for credit for the new courses offered in the new program.  Culinary Arts (Certificate of Achievement)  Catering (Occupational Studies Certificate)  Kitchen Assistant (Occupational Studies Certificate) • What related programs are offered by the college? o No other related programs are offered by the college

Los Angeles County Service Area Community Colleges: distance calculation from Pasadena City College (TOP Code 1306.30) 1. Cerritos College - Culinary Arts (30.5 miles) 2. Glendale College - Culinary Arts (8.3 miles) 3. Long Beach City College - Culinary Arts (36.1 miles) 4. Los Angeles Mission College - Culinary Arts (30 miles) 5. Los Angeles Trade Tech - Culinary Arts (13.8 miles) 6. Mt. San Antonio College - Culinary Arts (25.9 miles) Private (for profit) Culinary Programs: 1. Institute of Culinary Education (ICE) - Pasadena, CA (1.7 miles) - tuition $35,000 Within the Los Angeles County Service Area Community Colleges, Glendale College is closest in proximity versus the other schools. Glendale College’s Culinary Program While the Institute of Culinary Education (ICE) is close in proximity to Pasadena City College, the minimum tuition cost is $35,000 for a basic Culinary Arts degree with courses that are not transferable to the following Hospitality centered CSUs (Pomona (Hospitality Management), Northridge (Tourism, Hospitality, and Recreation Management), Long Beach (Hospitality Management), Sacramento (Recreation Administration), and San José (Hospitality, Tourism and Event Management; Chicana and Chicano Studies).

We anticipate around 300 enrollments in this program. This is calculated by taking 11 courses, multiplying that by 24 and then multiplying by 2 for Fall and Spring terms. This does not count Winter and Summer enrollments.