Academic, Career & Certificate Programs ADVANCED CULINARY ARTS CULINARY ARTS CERTIFICATE OF ACHIEVEMENT This program is accredited by the American Culinary Federation Accrediting Commission. CULINARY ARTS- BASIC The requirements for the Certificate of Achievement in Advanced Culinary Arts include coursework covering a solid foundational knowledge of the restaurant and hospitality industry. Students will prepare food for dining guests in the school’s Captain’s Table Restaurant. The coursework will help to prepare stu- dents who are interested in a professional career in the Culinary Arts. CERTIFICATE OF ACHIEVEMENT The requirements for the Certificate of Achievement in Basic Culinary Arts provide students with the basics in the methods and chemistry of cooking. Instruction and practice covering the fundamental techniques of cooking. Program elements include practical application of lecture theory in a commer- cial kitchen environment. Safe and proper use of culinary tools and equipment elements of professionalism and sanitary work habits are covered in detail throughout the program. Program Outcome Students will be prepared for employment as professional and competent culinarians. The Culinary Arts Department provides students with Associates Degrees in Culinary Arts, Occupational Certificates, and career and technical education. The department serves the economic and workforce development needs of the local community and is committed to student success. Required prerequisite: Culinary Arts (BASIC) Certificate of Achievement Subtotal: 27-30 Required Courses Program Outcome Course Units Students will be prepared for entry-level employment in a commercial kitchen. Required Courses Course Units FIRST SEMESTER Intro to Hospitality Industry *Intro to Nutrition Concepts Sanitation & Safety Dining Room Service Food Service Math/Accounting SECOND SEMESTER Culinary Principles 1 Principles of Baking 1 Pantry THIRD SEMESTER Culinary Principles 2 Directed Practice in Culinary Arts 1 Or Culinary Team Competition Food Production Management *FN 170 can be substituted for FN 140 CA FN FSM FSM FSM A100 A140 A160 A190 A240 3 2 3 2 4 CA A120 3 CA A124 2 CA A149 2 CA CA A122 A210 3 2 CA FSM A170 A151 1-4 2 Total Units 27-30 FALL Garde Manger 1 Culinary Principles 3 Menu Planning & Purchasing Supervision & Training Tech Beverage Management SPRING Principles of Baking 2 Directed Practice in CulinaryArts II Garde Manger 2 Ala Minute Continental Cooking Restaurant Management CA CA FSM FSM FSM A200 A245 A250 A260 A275 2 3 3 3 2 CA CA CA CA FSM A126 A215 A255 A265 A285 2 2 2 2 3 Subtotal: 24 Program Major Total: 51-54 General Education Breadth for AS Degree 18 Total AS Degree Units 69-72 Suggested electives: Principles of Pastry Arts Ice Carving Catering CA A226 3 CA A270 1 FSM A284 3 ASSOCIATE DEGREES Complete the Certificate of Achievement and the Associate in Science Graduation Requirements as outlined in the Graduation Requirements section of the catalog. 97