Advanced Culinary Arts, Certificate of Achievement

Program Overview

The Certificate of Achievement in Advanced Culinary Arts prepares students for employment in the hospitality industry. The program covers a wide range of topics related to culinary arts, including hospitality supervision, advanced restaurant and culinary skills, and food service nutrition. Graduates may find employment in a variety of positions in the hospitality industry, including chef, cook, and food service manager.

Program Outline

Degree Overview:

Overview:

The Certificate of Achievement in Advanced Culinary Arts (C in Advanced Culinary Arts) prepares students for employment in the hospitality industry. There are on-campus labs (cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students to practice what they have gained in lecture/theory. The department mission contributes to the Mission of the College which includes “Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers.” We provide skills that pay bills!

Objectives:

• 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.

Outline:

Program Content:

The program covers a wide range of topics related to culinary arts, including:

• Hospitality supervision
• Advanced restaurant and culinary skills
• Modern food: style, design, theory, and production
• Restaurant ownership
• Hospitality controls
• Hospitality sanitation and safety
• Wines
• Garde manger
• Charcuterie
• Food preservation
• Advanced artisan baking
• Contemporary baking
• Food service: nutrition
• Meat analysis
• Advanced sauce making
• Advanced pastry arts

Structure:

The program consists of 18 units of coursework, including 8 units of department requirements and 8 units of elective courses.

Course Schedule:

Careers:

Potential Career Paths:

Graduates of the program may find employment in a variety of positions in the hospitality industry, including:

• 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