This program is not being offered during the current academic year. Please explore our other certificate and degree offerings.

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.

This program is designed to be completed in months.

This program will cost if completed within normal time. There may be additional costs for living expenses. These costs were accurate at the time of posting, but may have changed.

Of the students who completed this program within normal time, the typical graduate leaves with of debt.

License requirements:

For more information about graduation rates, loan repayment rates, and post-enrollment earnings about this institution and other postsecondary institutions please click here:

This program has not passed standards established by the U.S. Department of Education. The Department based these standards on the amounts students borrow for enrollment in this program and their reported earnings. If in the future the program does not pass the standards, students who are then enrolled may not be able to use federal student grants or loans to pay for the program, and may have to find other ways, such as private loans, to pay for the program.

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)

Catalog Year
This information reflects the information from the 2019-2020 catalog. If you have questions about a previous version, please review our Catalog Archives and/or speak with a Counselor.

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