Culinary Arts Level I

The program prepares students for entry-level career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts, such as knife skills, food production, presentation, and portion control. Students who successfully complete the requirements for this certificate will also earn a nationally recognized FoodProtection Manager Certification. 

With the changes made to this degree and the removal of barriers to completion, we expect to increase the number of degree completers. The following data is skewed based on the pandemic, and the campus shut down. 

Program success data	Certificate/degrees	2019-2020	2020-2021
Certificates		38	27
Degrees		11	29

This program prepares students for entry-level career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in using commercial equipment and acquire the skills necessary to be successful in the culinary arts field, such as knife skills, food production, presentation, and portion control. Students who successfully complete the requirements for this certificate will also earn a nationally recognized Food Protection ManagerCertification. 

 

The goals and objectives of this Certificate is to prepare students to obtain one of many entry-level jobs in the culinary field. Traditionally, culinary positions have not had an education qualification, but companies are often requiring culinary education to move up the ranks. Completing this certificate offers students an advantage over those that have not formal training in the industry.

 

According to Hospitality Insights, EHL - The World'sLeading Hospitality University, completion of culinary degrees and course work will prepare students for the following job market: Please refer to the list below:

 

·        Chef

·        Research Chef

·        Baker or Pastry Chef

·        Restaurant Manager

·        Service Staff

·        Beverage Professionals

·        Personal chefs - Healthy food in high demand

·        Food and Beverage Industry

·        Food Stylist

·        Food and Beverage Writer

·        Curbing food waste

·        Organic and sustainable food

·        Novelty in food concepts

This certificate is designed to offer the opportunity for students to gain entry-level employment while they continue their education. This certificate is part of a pathway to more certificates, a terminal degree, or the opportunity to transfer to Cal Poly Pomona with 2 of the classes in this certificate articulating to CPP's Collins College of Hospitality Management. 

Student Selection and Fees: Mandatory fees – Students will be required to purchase uniforms and knife kits to complete this program. We have worked with Mercer knives to create an affordable kit for our students, which will also serve them if they transfer to Cal Poly Pomona. The uniforms are standard for our industry: double-breasted chef coat, houndstooth (black and white checkered) pants, apron, and skullcap. There are no lab fees for our culinary classes. Students will only need to purchase knives and uniforms to participate in this program.

Course	Title	Units	Year/Semester (Y1 or S1)
HRM 52	Food Safety and Sanitation	2	S1
CUL 101	Professional Cooking Foundations	3	S1
CUL 102	Professional Cooking I	3	S1
CUL 104	Garde Manger	3	S1
CUL 105	Baking and Pastry I	3	S1

CSDT Business Division Hospitality Management = related

PCC Cerritos LATTC LBCC Mission College

275

Reduced the units required Removed Nutrition requirement - nutrition topic covered in CUL 101 Removed CUL 107 Added CUL 101