Culinary Arts
Certificate Program
Basic Cooking Skills:
Designed to train students in basic cooking skills, this certificate program includes portions of the Culinary Arts degree program.
This 1,155 clock-hour program is approximately three quarters in length, depending on the time students need to satisfactorily complete all graduation requirements.
Program hours are from 7 a.m. to 2 p.m. Monday through Friday.
Program Course Includes
Sanitation in Food Service Operations
Presents the principles of food microbiology, food born illness and the standards that are enforced by regulatory agencies. Applied measures for the prevention of food borne illness and other microbiological factors are incorporated. National Restaurant Association ServSafe Certification.
Professional Cooking I
Provides the student with a general understanding of the professional kitchen. Topics include kitchen safety, dishwasher procedures, how to handle food in a safe environment, selection and caring of knives, understanding of how a professional kitchen is organized and the recognition, cleaning and appropriate function of a variety of kitchen equipment. Students will learn to cut foods in a variety of shapes as well as recognize and use a variety of herbs and spices.
Professional Cooking II
Covers the procedures and techniques of sauces and stocks. Students will learn how to prepare a variety of classic hot and cold sauces, use thickening agents properly, recognize and classify sauces and prepare a variety of stocks.
Professional Cooking III
Introduces students to basic meat cooking procedures, breakfast cookery and dairy products. Students will learn the composition of meats, eggs and dairy products along with applying various cooking methods to a variety breakfast foods.
Cooking Methods I
Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will learn dish washing and basic food preparation, reading and following standardized recipes, along with deli operations and station organization.
Cooking Methods II, III
Introduces students to the experience of preparing and cooking meals for restaurant service. Students will be given assignments and will rotate through restaurant stations throughout the quarter. Students will be expected to practice a high level of previously learned competencies in knife skills, sanitation, proper handling and storage of product and working under stringent time guidelines.
Food Preparation I
Practice and apply skills of a restaurant cook. Students will learn the importance of organizing and planning their work stations as well as preparing items needed prior to actual cooking. Topics include fruit and vegetable varieties, uses and preparation.
Food Preparation II
Provides practice in the fundamental techniques related to hot food cooking. Students will perform specific competencies to develop their proficiency in techniques and the science of cooking. Topics that will be covered are pasta, potatoes and grain cookery.
Food Preparation III
Focuses on beef, chicken, fish cookery and fabrication. Instruction will center on understanding the structure and composition of meats fish, identify a variety of fish and shellfish, proper storage and application of various cooking methods.
Introduction to Baking
Introduces culinary students to the fundamentals of baking and to scientific principles. Students will learn different mixing and production methods in producing quick breads, pastries, cakes, pies, soufflés, mousses and custards.
American Regional Cuisine
Explores the history and styles of food from specific regions. Pacific Northwest, California, Southwest, New England and Florida will be studied. Students will create regionally inspired dishes with continued emphasis on solid cooking methodologies.
Program Cost $$$
Financial Aid
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