نظرة عامة على البرنامج

Culinary Arts Management at Cerritos College

Certificate of Achievement

The Culinary Arts program prepares students for entry-level employment in the food service industry and for transfer to university hospitality programs. By completing the Certificate, students acquire knowledge on the fundamentals of food service, baking, pastries, and overall operations.

Salary, Growth, and Careers

Salary

Careers associated with this program have a salary range from $33,000 to $81,000 with an average salary of $49,000.

Growth

Career opportunities for this program are expected to grow nationwide from 2022 to 2032.

Careers

• First-Line Supervisors of Food Preparation and Serving Workers
  • Education Level: High school diploma or equivalent
  • Job Growth: +4.9%
  • Average Salary: $47,000
  • Salary Range: $37,000 - $53,000
• Bakers
  • Education Level: No formal educational credential
  • Job Growth: +4.9%
  • Average Salary: $40,000
  • Salary Range: $35,000 - $43,000
• Chefs and Head Cooks
  • Education Level: High school diploma or equivalent
  • Job Growth: +5.3%
  • Average Salary: $67,000
  • Salary Range: $49,000 - $78,000
• Cooks, All Other
  • Education Level: No formal educational credential
  • Job Growth: +3.2%
  • Average Salary: $39,000
  • Salary Range: $33,000 - $41,000
• Cooks, Institution and Cafeteria
  • Education Level: No formal educational credential
  • Job Growth: +2.1%
  • Average Salary: $46,000
  • Salary Range: $38,000 - $49,000
• Cooks, Private Household
  • Education Level: Postsecondary nondegree award
  • Job Growth: -5.5%
  • Average Salary: $65,000
  • Salary Range: $34,000 - $81,000
• Cooks, Restaurant
  • Education Level: No formal educational credential
  • Job Growth: +20.4%
  • Average Salary: $42,000
  • Salary Range: $36,000 - $45,000

Program Map

Culinary Arts Management - Certificate of Achievement

40.0 Units

• Fall 2024, 1st Term (12.0 Units)
  • CA 101: Introduction to Food Service, Safety, and Sanitation (2.0 Units)
  • CA 120: Introduction to the Hospitality Industry (3.0 Units)
  • CA 250: Professional Cooking I (7.0 Units)
• Spring 2025, 2nd Term (14.0 Units)
  • CA 251: Professional Cooking II (8.0 Units)
  • CA 230: Professional Healthy Cooking (3.0 Units)
  • CA 260: Foods Purchase and Control (3.0 Units)
• Fall 2025, 3rd Term (14.0 Units)
  • CA 252: Professional Cooking III (8.0 Units)
  • CA 265: Food, Beverage, and Labor Cost Control (3.0 Units)
  • CA 240: Human Relations in Hospitality (3.0 Units)