Culinary Arts, Nutrition, Hospitality & Tourism Certificates & Awards

The Culinary Arts Skill Award is designed as an introduction to the basics of food preparation, sanitation and service, readying students for employment in the industry.

REQUIRED COURSES		UNITS
CULIN 111	Fundamentals of Professional Cooking 1	4
CULIN 113	Institutional Sanitation Practices for Foodservice and Hospitality	3
CULIN 122	International Cooking	3
CULIN 124	Introduction to Baking and Pastry Arts	4
CULIN 050	Internship	3
	TOTAL UNITS REQUIRED	17

 

This degree or certificate prepares students to supervise food and nutrition departments in healthcare such as acute care, convalescent, skilled nursing, retirement homes, as well as schools, and other non-commercial foodservice operations. The curriculum focuses on the fundamentals of nutrition, modified diets, culinary arts, sanitation, and sound food service management practices. Students must complete all required courses for a minimum of 23 units.  Program Learning Outcomes: Students will demonstrate cooking techniques commonly found in professional food service establishments. Students will plan sanitation policies and practices at an ongoing foodservice establishment. Students will evaluate patients’ nutritional needs and formulate appropriate diets.

Students interested in pursuing a Bachelor's degree, should meet with an academic and/or transfer counselor to discuss transfer requirements.

PREREQUISITE COURSES	REQUIRED COURSES FOR CERTIFICATE		UNITS
CULIN 111 or equivalent	CULIN 111 or CULIN 112	Fundamentals of Professional Cooking 1Fundamentals of Professional Cooking 2	4
	CULIN 113	Institutional Sanitation Practices for Food Service and Hospitality	3
	CULIN 116	Purchasing for Institutional Foodservice and Hospitality	3
	HRM 256	Management of Institutional Foodservice and Hospitality Personnel and Operations	3
	NUTR 114	Nutrition & Menu Planning	3
NUTR 114 (may be taken concurrently)	NUTR 118	Dietary Health Care	4
CULIN 111 and 113, NUTR 114 and 118 (NUTR 118 can be taken concurrently)	NUTR 50	Dietetic Services Internship	3
	TOTAL UNITS REQUIRED		23

This degree or certificate provides students with the professional preparation required to meet the new trends and demands of management in the food service industry. Certificate courses focus on the fundamentals of operating a food service establishment, emphasizing personnel supervision, purchasing, menu development, cost control, and beverage service, as well as other aspects of management. Program Learning Outcomes: Upon completion of this program, students will demonstrate skills and knowledge required in the field of restaurant management including: professional cooking, sanitation practices, institutional purchasing, beverage and bar operations, banquet and catering presentation, and management principles for food service personnel.

Students interested in pursuing a Bachelor's degree, should meet with an academic and/or transfer counselor to discuss transfer requirements.

Associate in Science Program Map

Certificate Program Map

PREREQUISITE COURSES	REQUIRED COURSES FOR CERTIFICATE		UNITS
	CULIN 111	Fundamentals of Professional Cooking 1	4
	CULIN 113	Institutional Sanitation Practices for Foodservice and Hospitality	3
	CULIN 116	Purchasing for Institutional Foodservice and Hospitality	3
	HRM 115	Introduction to Hospitality	3
	HRM 117	Food, Beverage, and Labor Cost Control	3
	HRM 201	Food and Beverage Operations Management	3
	HRM 203	Catering and Banquet Operations	3
Students must be at least 21 years of age and possess a valid form of picture ID to verify age.	HRM 214 or HRM 216	Beverage and Bar Operations or Wine Selection and Presentation	3
	HRM 256	Management of Institutional Foodservice and Hospitality Personnel and Operations	3
Completing of 12 units with a 2.5 GPA or better and concurrent enrollment in 3 additional units.	CULIN 50	Culinary Arts Internship	3
	TOTAL UNITS REQUIRED		31