Overview
This accelerated one year program is designed for anyone, beginner to expert, looking to hone their culinary craft.
Learn foundational cooking techniques including dynamic heat cooking, knife skills, food presentation, sourcing and identifying ingredients, developing recipes, and more. The Culinary Foundations Certificate will prepare you for success whether you’re advancing in the culinary industry or showcasing your cooking for friends and family at home.
Credential Awarded: Certificate of Proficiency in Culinary Foundations
Units: 13
Courses: 7
Average Length: 2 semesters (1 year)
Semesters at a Glance
Course # | Course Title | Units |
CULIN 212 | Introduction to Culinary Arts | 4 |
CULIN 215 | Culinary Math Fundamentals | 1 |
CULIN 217 | Formulas and Food Costs | 1 |
CULIN 218 | Ingredients and Equipment | 1 |
CULIN 223 | Stocks, Soups and Sauces | 1 |
CULIN 224 | Principles of Heat Cooking | 1 |
CULIN 227 | Dynamic Heat Cooking | 4 |
Total Units: | 13 |
Courses
We primarily meet on campus for lab instruction, practical experience and hands-on learning in a safe, clean environment. Some classes are also partially online to cover concepts and foundational instruction.
Introduction to Culinary Arts
Course Number: CULIN 212
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Introduction to culinary principles: Ingredient identification and uses, knife skills, cooking techniques, instruction and practice in safety and sanitation, navigating a commercial kitchen and equipment, professionalism, and making delicious food.
Culinary Math Fundamentals
Course Number: CULIN 215
Units: 1
Class: 1 hour lecture
Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry including weights and measures.
Formulas and Food Costs
Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Theory and application of mathematics used in the hospitality industry: Weight and measurement conversions, recipe costing, yield analysis, and techniques for planning quantity production.
Ingredients and Equipment
Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Introduction to the latest ingredients and equipment used in today’s professional kitchens: Explore vital ingredients of the modern kitchen; fruits, vegetables, herbs, spices, grains, dairy and more; includes storage, handling, and processing.
Stocks, Soups and Sauces
Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Introduction to stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.
Principals of Heat Cooking
Course Number: CULIN 224
Units: 1
Class: 1 hour lecture
Introduction to methods that make food sizzle: Simmering to sautéing, techniques of transferring fire to food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.
Dynamic Heat Cooking
Course Number: CULIN 227
Units: 4
Class: 2 hours lecture, 6 hours laboratory
Recommended Preparation: CULIN 212, 215, 217, 218