Certificate of Achievement (Transcripted): Culinary Arts Foundation

Below is a sample academic plan that shows you how you can complete your Certificate in a timely manner. Your path may look different depending on your circumstances?for example, if you attend part-time, choose to take Intersession or Summer courses, or have earned prior credit (Credit for Prior Learning, Dual Enrollment, Transfer Credit). You are required to meet with a counselor to set up a comprehensive education plan that is tailored to your individual circumstances and goals.

The Culinary Arts Foundation Certificate is designed to prepare students with the knowledge and skills necessary to begin their own culinary arts business, for professional improvement and retraining, or for a wide variety of employment opportunities in the profession.

Demonstrate fundamental skills in food handling, dining room, beverage service, baking and food service, and use of kitchen equipment and tools.

Define classic cooking terminology and methods, apply health and safety standards.

Evaluate information, solving problems, and making decisions related to food preparation and food service.

Describe career opportunities within the food industry and strategize own career pathway.

Program Map

GE General Education Course
M Major Course
E Elective Course
SI Summer/Intersession Course *
* Course is appropriate for Summer and Intersession, which are accelerated terms.

Getting Started

Comprehensive Education Plan: You are required to meet with a counselor for a comprehensive educational plan that is tailored to your individual circumstances and goals. Please schedule an appointment with a counselor in your first semester.

First Semester

8 units
CULN 110 or NUTR 110
Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Same as Nutrition 110.
    OR
    Sanitation practices affecting individual operations. Prevention and control of foodborne illnesses through flow of food and HACCP management. Also includes study of worker safety. Same as Culinary Arts 110.
      CULN 120
      Culinary Fundamentals I
      Students will explore the fundamental skills of food preparation, kitchen organization, and basic cooking techniques, emphasizing quality and professional standards used in a modern commercial kitchen. Laboratory work will include knife skills, stocks, broths, soups, sauces, and basic cooking techniques for vegetables, starches, meat, seafood, and poultry. Students are required to adhere to the Culinary Department’s professional dress code.
      • Corequisite (Previous or Concurrent): NUTR 110
      • Corequisite (Previous or Concurrent): CULN 110 - Food Safety and Sanitation as a corequisite for CULN 120 Culinary Foundations I is essential for ensuring that students have a solid understanding of food safety protocols before engaging in hands-on culinary work. In CULN 120, students handle raw ingredients, operate cooking equipment, and work in a fast-paced kitchen environment where foodborne illness, cross-contamination, and improper sanitation can pose serious health risks.
      • Recommended Preparation: Recommended Preparation: Students taking Culinary Arts cooking courses must present documentation of a negative TB skin test or a normal chest x-ray taken within the past 4 years.
      CULN 140
      Baking Fundamentals I
      This course covers fundamental baking skills for students specializing in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, pastries, and decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management and will prepare them for entry-level baking positions as bakers or pastry chefs in the food industry. Students are required to follow the professional dress code established by the Culinary Department. Students may also participate in field trips to bakeries, commercial kitchens, or industry events to enhance hands-on learning and exposure to real-world baking operations.
      • Corequisite (Previous or Concurrent): CULN 110
      • Corequisite (Previous or Concurrent): NUTR 110 - Food Safety and Sanitation course is a corequisite for CULN 140 Introduction to Baking and Pastry. It is essential to ensure that students have a solid understanding of food safety protocols to avoid foodborne illnesses.
      • Recommended Preparation: Recommended Preparation: Students participating in Culinary Arts cooking courses are encouraged to have a recent negative TB skin test (or normal chest x-ray within the past 4 years), as this is commonly recommended in professional kitchen environments.

      Second Semester

      3.5-7 units
      CULN 130
      International Cuisine
      Students will explore the study of classical and modern cooking techniques associated with preparing and serving international and ethnic cuisines. Topics will reinforce the knowledge related to culinary arts, cultural appreciation, and global food trendsAdvanced knife skills, cooking techniques, mise en place, time management, organizational skills, and quality standards are emphasized.
      • Prerequisite: CULN 120
      • Recommended Preparation: Students participating in the Culinary Arts cooking courses MUST provide proof of negative TB skin test (or normal chest x-ray within the past 4 years)
      CULN 190 or CULN 299
      The course provides students with hands-on experience and training in customer service, catering special events, dining room service, buffet presentation, food production, management, and job readiness skills.
      • Prerequisite: CULN 110
      • Prerequisite: NUTR 110
      OR
      This work experience course of supervised employment assists students to acquire desirable work habits, attitudes and skills in Culinary Arts. A student can earn 0.5 to 4 units per semester, up to a maximum of 14 units total. Additionally, students must work 54 hours to earn 1 unit. Student repetition is allowed per Title 5, Section 55253.
      • Prerequisite: Six units completed in Culinary Arts or Nutrition & Food degree/certificate courses.
      • Prerequisite: CULN 110
      • Prerequisite: NUTR 110