Certificate of Achievement (Transcripted): Advanced Culinary Arts

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 Advanced Certificate in Culinary Arts is designed for students interested in gaining technical skills for skilled-level positions in hotels, restaurants, and institutions. It offers students the opportunity to apply and practice skills learned in all aspects of culinary arts in a real-world environment.

Apply skills in knife, tool and equipment handling to produce a variety of food products.

Apply the fundamentals of baking science to the preparation of a variety of products.

Design recipes for a menu while balancing nutrition, the use of fresh products, and the final product's texture, color, and flavor.

Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.

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 100
Introduction to Culinary Arts and Hospitality
Practices and procedures for individuals interested in a career in the Culinary Arts, Hospitality, or allied fields with the opportunity for hands-on experience, industry visits, or networking opportunities with professionals.
    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.

        Second Semester

        9.5-15 units
        CHOICE: List A Course 
        CHOICE: List A Course 
        CHOICE: List A Course 
        CHOICE: List B Course 
        CULN 299
        Work Experience - Culinary
        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