2021-2022 Catalog 
    
    Jan 22, 2022  
2021-2022 Catalog [ARCHIVED CATALOG]

Basic Culinary Arts Certificate of Achievement


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The Basic Culinary Arts Certificate of Achievement program prepares students for many contemporary employment opportunities. These include jobs as institution and cafeteria cooks, private household cooks, food preparation workers, food service managers, chefs and head cooks, and first line supervisors of food preparation and serving workers. Students will be provided with the essential skills of sanitation, foundational cooking and baking, operations, and production in order to reach their career goals and to be competitive in the marketplace.

Program Student Learning Outcomes


Students who complete this program will be able to:

  • Demonstrate preparation for employment in the food service industry.
  • Demonstrate practical skills in a wide variety of applications related to the food service.
  • Demonstrate proficient safety and sanitation production practices as related to the food service industry.

REQUIRED CORE:

Course ID Title Units
FN 171   or Sanitation and Safety 2
FN 210   ServSafe in Food Production 1
FN 246  * Introduction to Culinary Arts 3
FN 120  * Sustainable Meals 3
FN 110  * Food Preparation Essentials 3
FN 101  * Culinary Principles I 3
FN 241  * Culinary Principles II 3
FN 244  * Baking Fundamentals I 3
CWE 180  † and Co-Op-Ed Culinary Arts 2
FN 261  † Internship 1
FN 50  or Fundamentals of Nutrition 3
FN 205   Nutrition for Culinary Professionals 3
  Select Three Courses from Restricted Electives 6

TOTAL UNITS FOR THE CERTIFICATE:


30-32

Restricted Electives:  
FN 220  * French Bistro Cuisine 2
FN 232  * Techniques of Healthy Cooking 2
FN 140  * World Cuisines 2
FN 222  * Chinese Cuisine 2
FN 142  * Classical French Cuisine 2
FN 223  * Asian Cuisine 2
FN 226  * Mexican Cuisine 2
FN 227  * Mediterranean Cuisine 2
FN 228  * Italian Cuisine 2
FN 230  * Vegetarian Cuisine 2
FN 236  * American Regional Cuisine 2
FN 235   European Regional Foods Tour 2
FN 282   Introduction to Herbs 2

*Course has a prerequisite, corequisite, limitation, or recommended preparation; see course description.
Students with valid California ServSafe Certification may have this core requirement waived.
†Recommended to be taken in the last semester of the program.

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