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Culinary Foundations Certificate

Culinary Foundations Certificate

Here are the classes we offer for the 1 year Culinary Foundations Certificate of Achievement.

Culinary Arts Fundamentals Lab

Course Number: CULIN 212
Units: 4
Class: 12 hours laboratory
Corequisite: Culin 214, 215, 217, 218

Description: Introductory practical experience in food production: Breakfast cookery, cold-food production, grill and fry cooking, and retail service.

OR

Introduction to Cooking Techniques

Course Number: CULIN 234
Units: 4

Class: 2 hours lecture, 6 hours laboratory (GR)

Offered in Summer Session ONLY

Description: Food preparation of and terminology Basic preparation of salads, sandwiches, breakfast cooking and knife cuts, sanitation and safety; professional responsibilities.

 

Hospitality Careers and Skills Development

Course Number: CULIN 214
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 215, 217, 218

Description: Introduction to the hospitality industry: Culinary and hospitality industry vocabulary, basic culinary math principles, careers in the field, and job retention skills.

 

Culinary Math Fundamentals

Course Number CULIN 215
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 217, 218

Description: Culinary math fundamentals: Theory and application of mathematics used in the hospitality industry.

Recipe, Formula, and Food Costs

Course Number: CULIN 217
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 218

Description: Development and standardization of food production: Techniques in relation to planning and quality.

Ingredients and Equipment

Course Number: CULIN 218
Units: 1
Class: 1 hour lecture
Corequisite: Culin 212, 214, 215, 217

Description: Tools and products of food production: Storage, and handling and processing of food.

Soups, Stocks and Sauces

Course Number: CULIN 223
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 224, 225, 226, 227

Description: Introduction to soups, stocks and sauces: Quantity hot-food production of basic stocks, sauces and soups.

Dynamics of Heat Cooking

Course Number: CULIN 224
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 225, 226, 227

Description: Introduction to dry-heat and wet-heat cooking techniques: Boiling, braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; fundamentals and methods of heat transfer.

Introduction to Garde Manger and Food Presentation

Course Number: CULIN 225
Units: 1
Class: 1 hour lecture
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 226, 227

Description: Introduction to quantity cold-food production, display, food art, and plate presentation: Salads, sandwiches, cheeses, deli meats, non-meat proteins, and restaurant dessert presentations.

Quantity Food Production Lab

Course Number: CULIN 227
Units: 3
Class: 9 hours laboratory
Prerequisite: Culin 212, 214, 215, 217, 218
Corequisite: Culin 223, 224, 225, 226

Description: Food preparation and cooking methods focusing on quantity hot-food production: Use of food production tools and equipment, use of standardized recipes, food display, and application of speed and accuracy in food production.

 

Culinary Career Success Strategies

Course Number: CULIN 229
Units: 2
Class: 2 hours lecture

Description: Preparation for work and career success in the Culinary Arts: Writing resumes with cover letters, interviewing techniques, filling out job applications, phone etiquette, investigating job search resources, and management responsibilities.

Your 1 year curriculum will include the following classes:

Course #Course TitleUnits
First Semester
CULIN 212Introduction to Culinary Arts Fundamentals Lab4
CULIN 214Hospitality Careers and Skills Development1
CULIN 215Culinary Math Fundamentals1
CULIN 217Recipe, Formula, and Food Costs1
CULIN 218Ingredients and Equipment1
Second Semester
 CULIN 223Stocks, Soups and Sauces1
CULIN 224Dynamics of Heat Cooking1
CULIN 225Introduction to Garde Manger and Food Presentation1
CULIN 227Quantity Food Production Lab3
CULIN 229Culinary Career Success Strategies2
Total Required Units:16