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CULINARY ARTS CLASSES CERTIFICATES AND DEGREES
Short-Term Career Preparation Certificates
In addition to offering AA degrees and certificates of achievement in various disciplines and occupational areas, the College provides students with the opportunity to gain basic skills in a career field following the successful completion of an intensive course or set of courses. These short-term career preparation programs are described below. For information on any of these short-term certificates, please see Student Services in Room A100, ext. 231.
The short-term certificate in culinary arts is designed to provide opportunities to learn the basic fundamentals of culinary arts. The certificate serves as both a career-readiness certificate leading to either employment within the culinary arts industry or continued study leading to a more advanced certificate or degree in the culinary arts, and as an area of personal interest or study.
A. REQUIRED COURSES
1. All courses from the following (13.75 units)
CUL 101 Introduction to the Culinary Arts Profession
CUL 102 Principles and Practices of Basic Food Preparation
CUL 103 Sanitation and Food Safety
CUL 104 Principles and Practices of Baking and Pastry Arts or
CUL 106 Practices of Intermediate Food Preparation
Electives: A total of no less than 2 units of any other classes designated as Culinary Arts.
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CULINARY ARTS—ASSOCIATE OF ARTS DEGREE
The Culinary Arts program is designed to prepare students for rewarding careers in the food service profession while serving the food service industry by providing a trained and knowledgeable work force. This program fosters a passion for food and cooking while being firmly based in a “realworld” orientation. It encourages an understanding of the business side of culinary arts coupled with practical hands-on skills.
Upon successful completion of the Culinary Arts A.A. degree, students will:
- Identify the different cooking methods and explain how they apply to various food products;
- Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption;
- Prepare soups, salads, meats, grains, vegetables, and potatoes that are acceptable for human consumption;
- Appreciate the diverse cultures of the world as experienced through a study of their cuisine;
- Describe and demonstrate the principles and practices of sanitation and food safety utilized to prevent the spread of foodborne illness; and
- Recognize, understand, and apply the various stages of bread and baking production.
A. GENERAL EDUCATION REQUIREMENTS
(See page 45 of LTCC Catalog for details.)
B. REQUIRED COURSES
51.25 units distributed as follows:
All courses from the following:
| CUL 101 |
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Introduction to the Culinary Arts Profession |
| CUL 102 |
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Principles and Practices of Basic Food Preparation |
| CUL 103 |
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Food Sanitation and Safety |
| CUL 104 |
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Principles and Practices of Baking and Pastry Arts |
| CUL 106 |
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Principles and Practices of Intermediate Food Preparation |
| CUL 110 |
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Introduction to the Business of Culinary Arts |
| CUL 123 |
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Dining Room Service and Wines and Beverages |
| CUL 133 |
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Culinary Arts Occupational Work Experience - Internship (minimum 3 units) |
| CUL 134 |
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Culinary Arts Internship Seminar |
| CUL 155 |
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Applied Math for Culinary Arts |
| CUL 201 |
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Food and Beverage Purchasing and Operations |
| CUL 202 |
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Global Cuisine |
| CUL 204 |
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Garde Manger and Buffet Catering |
| CUL 205 |
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Nutrition and Menu Planning |
| CUL 206 |
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Principles and Practices of Advanced Food Preparation |
| CUL 210 |
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Culinary Supervision and Human Resources |
C. ELECTIVE UNITS to bring the total to 90.
CULINARY ARTS—CERTIFICATE OF ACHIEVEMENT
This certificate will help students attain the basic skills required for entry-level jobs, including line cook, prep cook, pantry prep, and baking and pastry assistant. It is designed to get the student into the food service industry quickly and can be completed in one year.
Upon successful completion of the Culinary Arts Certificate, students will:
- Identify the different cooking methods and explain how they apply to various food products;
- Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption;
- Prepare soups, salads, meats, grains, vegetables, and potatoes that are acceptable for human consumption; and
- Describe and demonstrate the principles and practices of sanitation and food safety utilized to prevent the spread of foodborne illness.
A. REQUIRED COURSES:
25.25 units distributed as follows:
All courses from the following:
| CUL 101 |
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Introduction to the Culinary Arts Profession |
| CUL 102 |
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Principles and Practices of Basic Food Preparation |
| CUL 103 |
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Food Sanitation and Safety |
| CUL 104 |
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Principles and Practices of Baking and Pastry Arts |
| CUL 106 |
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Principles and Practices of Intermediate Food Preparation |
| CUL 110 |
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Introduction to the Business of Culinary Arts |
| CUL 133 |
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Culinary Arts Occupational Work Experience - Internship (minimum 3 units) |
| CUL 134 |
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Culinary Arts Internship Seminar |
| CUL 155 |
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Applied Math for Culinary Arts |
CULINARY ARTS—ADVANCED CERTIFICATE
This certificate advances the level of education and training acquired through the Certificate of Achievement and can be completed in two years. It prepares the student for middle management positions such as souschef.
Upon successful completion of the Culinary Arts Advanced Certificate,students will:
- Identify the different cooking methods and explain how they apply to various food products;
- Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption;
- Prepare soups, salads, meats, grains, vegetables, and potatoes that are acceptable for human consumption;
- Appreciate the diverse cultures of the world as experienced through a study of their cuisine;
- Describe and demonstrate the principles and practices of sanitation and food safety utilized to prevent the spread of foodborne illness; and
- Recognize, understand, and apply the various stages of bread and baking production.
A. REQUIRED COURSES:
51.25-54.25 units distributed as follows:
All courses from the following:
| CUL 101 |
|
Introduction to the Culinary Arts Profession |
| CUL 102 |
|
Principles and Practices of Basic Food Preparation |
| CUL 103 |
|
Food Sanitation and Safety |
| CUL 104 |
|
Principles and Practices of Baking and Pastry Arts |
| CUL 106 |
|
Principles and Practices of Intermediate Food Preparation |
| CUL 110 |
|
Introduction to the Business of Culinary Arts |
| CUL 123 |
|
Dining Room Service and Wines and Beverages |
| CUL 133 |
|
Culinary Arts Occupational Work Experience - Internship (minimum 3 units) |
| CUL 134 |
|
Culinary Arts Internship Seminar |
| CUL 155 |
|
Applied Math for Culinary Arts |
| CUL 201 |
|
Food and Beverage Purchasing and Operations |
| CUL 202 |
|
Global Cuisine |
| CUL 204 |
|
Garde Manger and Buffet Catering |
| CUL 205 |
|
Nutrition and Menu Planning |
| CUL 206 |
|
Principles and Practices of Advanced Food Preparation |
| CUL 210 |
|
Culinary Supervision and Human Resources |
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