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Submitter's Information
Kris Costa
Dean, CTE
Central/Mother Lode
West Hills College Lemoore
CTE Dean
Kris Costa
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Program Details
Advanced Culinary
New Program
Culinary Arts (130630)
08/01/20
The Advanced Culinary Arts certified program prepares the student for the next level in achievement and knowledge. In this contemporary course sequencing, the student will develop highly advanced culinary skills focusing on method and technique. Confidence gained through the successful completion of this program will serve as a diver’s springboard for a pool of culinary opportunities. This certification prepares the advanced culinary student for job placement in the professional hospitality industry.
We anticipate 20 completors annually.
Program Proposal Attributes
- Certificate of Achievement: 16 or greater semester (or 24 or greater quarter) units (C)
In this certificate program, students are prepared via a CTE academy format intending to lead them to employment upon completion.
Students gain the knowledge and skills necessary for employment in the field of advanced culinary arts. Local industries include hospitality services, all types of restaurants, food and beverage departments in hotels, resorts, casinos, special events, and catering to name a few. This industry is in need of employees with the skills that this certificate offers. Immediate employment will be offered to each completer and many will benefit from employment soon after entry into the program.
Course Units and Hours
21
n/a
n/a
Course Report
This is the second stage of the Chef Apprentice Academy, designed for advanced technique and practice in the industry. Students completing this certificate will be prepared for Apprentice level work and employment.
Upon completion of this program, students will be able to:
- Students will be able to generalize the essential skills required to support the performance of positions within the culinary kitchen, and restaurant management.
- Students will be able to investigate and analyze customer service, and legal topics within the restaurant industry
- Students will be able to review, recognize, and convert any standardized recipe
- Students will be able to develop basic principles of nutrition, dietetics, and food and beverage composition
- Students will be able to recognize and demonstrate the requirements for proper sanitation in the food service industry.
| Course | Title | Units | Year/Semester (Y1 or S1) |
|---|---|---|---|
| HRCM015X | Occupational Work Experience | 2 | S1 |
| HRCM008 | Introduction to Food Service Operations | 3 | S2 |
| HRCM007 | Hospitality Law | 3 | S2 |
| HRCM006 | Hospitality Industry Seminar | 1 | S2 |
| CUL064 | Restaurant Desserts | 3 | S1 |
| CUL057 | Beverage Management | 3 | S1 |
| CUL056 | Garde Managers | 3 | S1 |
| CUL058 | Dining Room Service and Management | 3 | S2 |
Supporting Documents
Central/Mother Lode Regional Questions
Submission Details
06/18/20 - 02:19 PM
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Please list the reason(s) for returning "Advanced Culinary". to Kris Costa's drafts. This message will be sent to kriscosta@whccd.edu
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