Program Description

This program prepares students for employment in the food service industry at an entry-level. Employment in restaurants, hospitals, hotels, casinos, resorts, and country clubs may include: prep cooks, line cooks, salad/sandwich preparers, baking and dessert cooks, catering servers, and banquet coordinators. Students will learn to use these skills to support concurrent industry requirements through laboratory training in food preparation/presentation, participation in on- and off-premise campus catered events for faculty/staff, and private entities; and baking products for daily requirements and special occasions.

An Occupational Skills Certificate is awarded upon completion of all courses with a grade of C or better.

Program Outcomes

  1. Demonstrate acquired professional skills and attitudes employers require of employees serving the general public.

  2. Demonstrate both personal and professional knowledge of sanitation requirements.

  3. Explain the importance of team work, in a manner that is necessary for all aspects of food preparation.

  4. Explain the importance of maintaining good personal health, good attendance, and adherence to work schedules in the success of maintaining their employment in the food service industry.

Requirements for the Occupational Skills Certificate

Required Units: 16

Required Courses (Recommended Sequence)

Semester I

  • CUL 145A - Introduction to Culinary Arts/Food Services (10)

Semester II

  • CUL 154A - Introduction to Food Service Baking & Pastry (3)
  • CUL 160A - Introduction to Catering (3)

Recommended Electives

  • ENGL 434 - Technical/Vocational Reading (3)
  • TECH 107A - Technical Calculations (3)

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