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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 Beginning Culinary Skills
New Program
Culinary Arts (130630)
08/10/20
Students pursuing this certificate will acquire basic knowledge of food preparation. Upon completion students will have acquired time management and simple food preparation skills, and ability to follow proper food safety and sanitation procedures.
| 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 | Elective | 1 | 15 | 1 | 20 |
| CULN 223: Advanced Culinary | Elective | 1 | 10 | 1 | 15 |
| CULN 224: baking and Desserts | Elective | 1 | 15 | 1 | 20 |
| CULN 225: Garde Manger (Keep of the cold Kitchen) | Elective | 1 | 15 | 1 | 20 |
| CULN 226: Industry Management | Elective | 1 | 15 | 1 | 20 |
| NUTR 20: Cultural Foods | Elective | 2 | 15 | 2 | 20 |
| WRK EXP 193X: Culinary Work Experience | Elective | 2 | 5 | 2 | 10 |
| WRK EXP 194X: Culinary Intership 1 | Elective | 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 proper food safety and sanitation procedures.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase or decrease the yield of the recipe, including adjustment of ingredient amounts, cooking technique, and cooking time, if necessary.
Course Units and Hours
16
n/a
n/a
Course Report
Students pursuing this certificate will acquire basic knowledge of food preparation. Upon completion students will have acquired time management and simple food preparation skills, and ability to follow proper food safety and sanitation procedures.
Career Opportunities
Upon successful completion of the certificate, student will be prepared for entry-level employment in the following culinary fields: Line cook in institutional food service such as schools, hospitals, and cafeterias; prep-cook or short order cook in restaurants.
Program Outcomes
- Identify and practice proper food safety and sanitation procedures.
- Use proper food service equipment and apply proper cooking methods and techniques in food preparation.
- Given a standard recipe, correctly increase or decrease the yield of the recipe, including adjustment of ingredient amounts, cooking technique, and cooking time, if necessary.
| REQUIRED COURSES | 6 | |
|---|---|---|
| CULN 221 | Culinary Development 1 | 4 |
| NUTR 107 | Sanitation and Safety | 2 |
| + | ||
| RESTRICTED ELECTIVES | 10 | |
| Select ten units from the following courses: | ||
| 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 |
| WEXP 193X | Food Services Wrk Exp-1st Sem | 1 |
| WEXP 194X | Food Services Wrk Exp -2nd Sem | 1 |
| = | ||
| TOTAL | 16 | |
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
12/02/19 - 02:28 PM
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Please list the reason(s) for returning "Certificate of Achievement in Beginning Culinary Skills". to Daniel Alvarado's drafts. This message will be sent to danielal@cos.edu
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Comments
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Karri Hammerstrom Super User · 12/12/19
Please see COE LMI under Supplemental Documents.