Entry Level Restaurant Prep Certificate of Achievement

Cabrillo College's Culinary Arts and Hospitality Management program provides the student with the basic culinary skills in food preparation and service, advanced à la carte dining, and buffet food productions, as well as food service management training for the industry. Cabrillo College offers basic skills Certificates of Achievement in cooking, baking, and catering (16 units each) and/or a Certificate of Achievement in Culinary Arts (36 units).The Certificates of Achievement are stepping stones towards a degree in Culinary Arts. When a student has completed 33 units of Culinary Arts core classes and also completed 21 additional units of general education, they can then complete an A.S. Degree in Culinary Arts and Hospitality Management. The program is located at the beautiful Sesnon House Mansion where there is a full-service restaurant and a catering facility open to the public. The students gain hands-on experience in fine dining and catering events up to 200 people. Check out the website for the Sesnon House at www.cabrillo.edu/services/sesnon.

 

Career Opportunities in Culinary Arts, Hospitality Management

 

Any dish that a trained culinarian creates can be a work of art in both tasted and visual appeal. As a business, though, a graduate from Culinary Arts and Hospitality Management means employability. The California Restaurant Association (www.calrest.org) indicates that: • California eating and drinking place sales are projected to rise • In a recent survey,California's new restaurants exceed 6,000; more than any other state in the nation for the same surveying period • In recent years consumers spent more money at restaurants than they did at the supermarket • Typically, restaurant owners start their careers working as a dishwasher, busser, or cook. In fact, more than 9 out of 10 salaried restaurant employees started out as hourly employees • The restaurant industry is the largest employer in California, providing over 950,000 jobs. The restaurant industry provides work for almost 7% of those employed in California.

 Program Learning Outcomes:

 A.   Demonstrate knowledge of fundamental cooking theory.

B.    Produce consistent quality products at entry level cook and entry level baker in respective industries.

C.    Analyze the skill and experience necessary for success in the field of Hospitality Management.

D.   Synthesize food sanitation theory, public health laws,and sage food-handling techniques. 

Enrollment Projections

30 projected enrolled annually

 Completer Projections

 15 projected completers annually

The primary goal of this program is to prepare students for employment as entry level kitchen prep workers. This certificate focusses on abroad range of skills to be utilized throughout the kitchen so that the worker will be a valuable resource in many areas of the kitchen rather than in one specific department.

 The primary objectives of this program are:

 1.     To produce kitchen workers with a variety of skills and knowledge of food and food preparation. 

Course	Title	Units	Year/Semester (Y1 or S1)
CAHM 10	Introduction to Hospitality Management	3	S1
CAHM 50A	Introduction to Culinary Arts Basics	1	S1
CAHM 50B	Introduction to Entree Preparation and Service	1	S1
CAHM 50C	Introduction to Appetizers and Baking Preparation	1	S1
CAHM 50L	Introduction to Culinary Arts Lab	2	S1

CAHM 64                       Sanitation and Hygiene 2                                       S2

CAHM 149                       Cake Decorating               1                                     S2

OR CAHM 171                 The Art of Creating Wedding Cakes 1                S2

CAHM 153                       Garde Manger                                       2                 S2

OR CAHM 167                Cultural and Ethnic Foods                   2                S2

CAHM 155                       Basic Baking and Pastry                     3                 S2

as above

This proposed Entry Level Restaurant Prep Certificate of Achievement is a new certificate for the department. While doing program planning, the department came to the conclusion that the Entry Level Cook Certificate of Achievement takes a very long time for students to achieve because of the Advanced Culinary Arts (CAHM 151B) class. CAHM 151B is one of the last classes that students take because of its rigor, and some students never take it at all because they get permanent employment and don’t finish the program. In analyzing the Entry Level Cook COA, the department realized that by removing the CAHM 151B class and substituting those nine units with other electives, we could provide a skill set for students that were more rounded rather than line-cooking specific. If a student follows the suggested guided pathway for the certificate, it can be achieved in one year. The student would become a more valuable and sought-after employee because of their versatility of skills in the kitchen. This certificate is one of many that are recognized as stepping stones toward students successfully achieving their A.S. degrees, or improving their standing in the workplace. Certificates are recognized at local businesses as important milestones that demonstrate enhanced skill levels, and students who hold certificates are hired in more advanced positions. The workplace demand for kitchen workers is high in Santa Cruz County, which is a tourist area with many restaurants, hotels, and resorts. The certificate is consistent with the goals of the department to develop valuable skills sets for our students for their culinary careers, and to be of service to the local community.

Mission College The Mission College Hospitality Management Department has a rich and diverse course of study in which a Fundamental Food Service Skills I Certificate of Achievement and a Food Service and Restaurant Certificate of Achievement can be awarded, as well as an A.S. in Hospitality Management. In order to receive a Certificate of Achievement award in Food Service and Restaurant, the student must successfully complete 45 units. Completion of GE requirements and this certificate will make the student eligible for an A.S. degree in Hospitality Management. The concentration of the curricula at Mission College focuses both on culinary skills as well as comprehensive hotel and management skills, such as facilities planning, housekeeping, front office, and supervision and leadership courses, which accounts for the high unit load of the certificate. Mission College operates a student-run restaurant on campus two days a week during the semester, off-site catering, and food truck catering. Daniel Arias, Department Chair (408) 855-5434