Culinary Arts Level II

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 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.

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 Manager Certification. 

The goals and objectives of this Certificate are 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 without formal training in the industry. 

According to Hospitality Insights, EHL - The World's Leading 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

Based on the available data, there appears to be a regional supply gap for the occupation of interest. Although all five occupations have entry-level wages below the self-sufficiency standard wage in both Los Angeles and Orange counties, between 29% and 38% of incumbent workers, have completed some college or an associate degree. Due to some of the criteria being met, the COE endorses this proposed program. Detailed reasons include:

 Demand:

·        Supply Gap Criteria – Over the next five years, there are projected to be 8,174jobs available annually in the region due to new job growth and replacements, which is more than the the1,662 awards conferred annually by educational institutions in the region.

·        Living Wage Criteria – In Los Angeles County, all five occupations have entry-level wages below the self-sufficiency standard wage ($18.10/hour).2

·        Educational Criteria – Within the LA/OC region, 88% of the annual openings for the occupations of interest typically require a high school diploma or equivalent.

o However, national-level educational attainment data indicates that between29% and 38% of incumbent workers have completed some college or an associate degree.

 

Supply:

·        Between 2017 and 2020, 23 community colleges in the LA/OC region issued awards in programs that have historically trained for the occupations of interest, conferring an average of 1,570 awards.

·        Between 2016 and 2019, non-community college institutions in the region conferred an average of 92 awards in relevant programs.

 

 

This certificate is designed to offer the opportunity for students to gain entry-level employment while they continue their education.

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 103	Professional Cooking II	2.5	S2
CUL 104	Garde Manger	3	S1
CUL 105	Baking and Pastry I	3	S1
CUL 107	World Cuisines	2.5	S2
CUL 108	Specialty Cuisine	3	S2
CUL 121	American Regional	2.5	S2
CUL 113	Commercial Food Production	3	S2

CSDT Business Division Similar Program - Hospitality HRM

PCC Cerritos LATTC LBCC Mission College

275

This is a new program providing a milestone as students work towards a CUL AS degree.