Program Overview
The Culinary - Advanced Certificate program provides hands-on training in culinary arts, including knife skills, food production, and menu development. Students gain practical experience in commercial kitchens and develop management skills through courses in hospitality supervision, cost control, and food and beverage management. Upon completion, students earn the Food Protection Manager Certification, preparing them for careers in various food service industries.
Program Outline
Degree Overview:
The Culinary - Advanced (Certificate T0457) program prepares students for careers in various food service industries, including restaurants, catering, hotels, theme parks, and more. Students gain hands-on training in utilizing commercial kitchen equipment and develop crucial culinary arts skills like knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Successful completion of this program grants the Food Protection Manager Certification. The program merges management theory with practical skill application, equipping students to meet employer demands.
Outline:
Required Courses:
- CUL 101 Professional Cooking Foundations: 3 units
- CUL 102 Professional Cooking I: 3 units
- CUL 103 Professional Cooking II: 2.5 units
- CUL 104 Garde Manger: 3 units
- CUL 105 Baking and Pastry I: 3 units
- CUL 107 World Cuisines: 2.5 units
- CUL 111 Exploring Beverages: 3 units
- CUL 113 Commercial Food Production: 3 units
- CUL 114 Dining Room Service Management: 3 units
- CUL 115 Restaurant Operations: 4 units
- HRM 52 Food Safety and Sanitation: 2 units
- HRM 56 Hospitality Supervision: 3 units
- HRM 57 Hospitality Cost Control: 3 units
- HRM 59 Introduction to Food and Beverage Management: 3 units
- Required Electives (2.5-4 units): Choose a minimum of 2.5 units from the following:
- CUL 91 Culinary Work Experience
- CUL 106 Baking and Pastry II
- CUL 108 Specialty Cuisines
- CUL 110 Street Foods
- CUL 112 Sustainability in Culinary Arts
- CUL 121 American Regional Cuisine
- CUL 125 Food Service Entrepreneurship
Total Units:
43.5-45
Plan of Study Grid:
Fall Term 1:
- HRM 52 Food Safety and Sanitation: 2 units
- HRM 56 Hospitality Supervision: 3 units
- CUL 101 Professional Cooking Foundations: 3 units
- CUL 102 Professional Cooking I: 3 units
- CUL 105 Baking and Pastry I: 3 units
- Total Units: 14
Spring Term 1:
- HRM 57 Hospitality Cost Control: 3 units
- HRM 61 Menu Planning: 3 units
- CUL 103 Professional Cooking II: 3 units
- CUL 104 Garde Manger: 3 units
- CUL 111 Exploring Beverages: 3 units
- Total Units: 15
Fall Term 2:
- CUL 91 Culinary Work Experience: 5 units
- Submit petition to Admissions & Records
- (CUL 114 and CUL 115): 6 units
- CUL 106 or CUL 107 or CUL 108 or CUL 109 or HRM 62 or HRM 72: 3 units
- CUL 110 or CUL 112: 0 units
Other:
Students who successfully complete the requirements for this program will also earn the Food Protection Manager Certification.
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