 1.svg)
Culinary Arts: Professional, Certificate of Achievement (C)
Program Overview
Culinary Arts: Professional, Certificate of Achievement (C)
Overview
The Certificate of Achievement in Culinary Arts: Professional prepares students for employment in the hospitality industry. The field of Professional Food Service has proven to provide an array of employment opportunities, with changes in economic climates historically proving to be relatively stable because people will always need to eat. Today, the interest in food and cooking is at an all-time high, with cooking shows, magazines, and social media trending heavily in favor of food, cooking, and dining.
Requirements
Complete all Department Requirements for the Certificate of Achievement with a cumulative grade point average (GPA) of 2.0 or better or "Pass" in all courses required. Candidates for a Certificate of Achievement are required to complete at least 20% of the department requirements through SBCC.
Course List
| Code | Title | Units |
|---|---|---|
| CA 113 | Hospitality Sanitation And Safety | 2 |
| CA 116 | Introduction to the Food Service Profession | 2 |
| CA 117A | Hotline Kitchen Fundamentals | 4 |
| CA 121 | Principles of Pantry | 2 |
| CA 124 | Principles of Baking | 2 |
| CA 129 | Purchasing and Receiving | 2 |
| CA 201 | Wines | 2 |
| CA 204 | Advanced Restaurant and Culinary | 4 |
| CA 211 | Garde Manger | 2 |
| CA 215 | Modern Food: Style, Design, Theory and Production | 2 |
| CA 224 | Pastry Practicum | 2 |
| CA 261 | Restaurant Ownership | 2 |
| CA 290 | Work Experience for Culinary Arts Students | 4 |
| Complete 4 units from the following: | 4 | |
| CA 212 | Charcuterie | |
| CA 213 | Food Preservation | |
| CA 214 | Advanced Artisan Baking | |
| CA 236 | Meat Analysis | |
| CA 270 | Advanced Pastry Arts | |
| Total Units | 36.00 |
Learning Outcomes
- Apply the concepts and techniques of sanitation to a food service environment.
- Demonstrate the use of proper purchasing, storage, and costing techniques to profitably operate a fine dining establishment.
- Demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain, and sommelier.
- Describe the skills and knowledge needed to be a lead cook, saucier, sous-chef, assistant pastry chef in a food service establishment.
- Articulate the knowledge needed to be a supervisor in a food service establishment.
Career Opportunities
Positions that students can expect to find upon graduation include:
- Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook.
- Cafeteria Manager, Dietary Supervisor, Food and Nutrition Services Supervisor, Food Production Supervisor, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Kitchen Supervisor, Restaurant Manager.
- Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook).
- Car Hop, Deli Clerk (Delicatessen Clerk), Deli Worker (Delicatessen Worker), Dietary Aide, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook), Sandwich Artist, School Cafeteria Cook, Server.
- Baker, Bakery Clerk, Bakery Manager, Cake Decorator, Dough Mixer, Machine Operator, Mixer, Pastry Chef, Processor, Scaler.
