Advanced Culinary Arts

To add an advanced level culinary arts certificate that will provide students with a higher level of skills and knowledge to successfully enter and thrive in the field of culinary arts, food preparation/service, and hospitality. 

1. Apply skills in knife, tool and equipment handling to produce a variety of food products.

2. Apply the fundamentals of baking science to the preparation of a variety of products.

3. Design recipes for a menu while balancing nutrition, the use of fresh products, and the final product’s texture, color, and flavor.

4. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.

Required core courses:

Credit Hours: (7 Required)

CULN100 Introduction to Culinary Arts and Hospitality

CULN110 Food Safety and Sanitation

CULN120Introduction to Culinary Skills & Principles

Select a minimum of 7 units from the courses below:

Credit Hours: (7 - 8 Required)

CULN130 International Cuisine

or CULN140 Introduction to Baking & Pastry

or CULN150  Principles of Pantry

or CULN160 Principles of Beverage Service

Select a minimum of 2 units from the courses below:

Credit Hours: (2 Required)

CULN230 Healthy American Cuisine

or CULN240  Vegetarian Cuisine

or CULN250 Modern Food: Style, Design, Theory And Production

Select one of the following courses:

Credit Hours: (1 - 4 Required)

CULN299 Cooperative Work Experience Education

or CULN190 Food & Beverage Production Management

Total: 17.00 - 21.00

The projected number of students to earn a certificate or degree annually is ~30-40.

1. Apply the fundamentals of baking science to the preparation of a variety of products.
2. Use and care for equipment normally found in the bakeshop or baking area.
3. Differentiate between the varieties of alcoholic and non-alcoholic beverages and assess their affinity to foods.
4. Explain laws and procedures related to responsible alcoholic service.
5. Perform mathematical computations related to foodservice operations.
6. Demonstrate a variety of types of dining room service.
7. Demonstrate quality customer service.
8. Demonstrate skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of food products.
9. Operate equipment safely and correctly.
10. Apply laws and regulations relating to safety and sanitation in the kitchen.
11. Demonstrate skills in producing a variety of cold food products including items appropriate for buffet presentation including decorative pieces.
12. Prepare for transition from employee to supervisor.
13. Evaluate styles of leadership and develop skills in human relations and personnel management.
14. Access information on hospitality industry and career opportunities in the field.
15. Demonstrate familiarity with the organizational structures and basic functions of departments within hospitality and foodservice establishments.
16. Apply the principles of menu planning and layout to the development of menus.
17. Describe the characteristics, functions, and food sources of the major nutrients and how to maximize nutrient retention in food preparation and storage.
18. Demonstrate the overall concept of purchasing and receiving practices in quality foodservice operations.
19. Apply quality standards and regulations governing food products to the purchasing function.
20. Receive and store food and non-food items properly.
21. Apply the basic principles of sanitation and safety and be able to apply them in the food service operations.
22. Value cross-cultural perspectives that will allow them to effectively function in the global community.
23. Value ethical practices in both personal and professional situations.
24. Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professional.

To add an advanced level culinary arts certificate that will provide students with a higher level of skills and knowledge to successfully enter and thrive in the field of culinary arts, food preparation/service, and hospitality. 

Course	Title	Units	Year/Semester (Y1 or S1)
CULN 100	Introduction to Culinary Arts and Hospitality	2	Y1
CULN 110	Food Safety and Sanitation	2	Y1
CULN 120	Introduction to Culinary Skills & Principles	3	Y1
Select a minimum of 7 units from the courses below:
CULN 130 or	International Cuisine	3	Y1
CULN 140 or	Introduction to Baking &  Pastry	3	Y1
CULN 150 or	Principles of Pantry	2	Y1
CULN 160	Principles of Beverage Service	2	Y1
Select a minimum of 2 units from the courses below:
CULN 230 or	Healthy American Cuisine	2	Y2
CULN 240 or	Vegetarian Cuisine	2	Y2
CULN 250	Modern Food: Style, Design, Theory And Production	2	Y2
Select one of the following courses:
CULN 299 or	Cooperative Work Experience Education	1-4	Y2
CULN 190	Food & Beverage Production Management	2	Y2

Culinary Arts

Cerritos - Culinary Arts Glendale - Culinary Arts LA Harbor - Culinary Arts LA MIssion - Culinary Arts LA Trade-Tech - Culinary Arts Long Beach - Culinary Arts Mt San Antonio - Culinary Arts Cypress - Culinary Arts Orange Coast - Culinary Arts Saddleback - Culinary Arts

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