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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: 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.

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 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: Preparation for work and career success in the Culinary Arts: Preparing resumes and cover letters, completing job applications, interviewing techniques, social media profile development, investigating job search resources, and completion of professional portfolio.

 

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: 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.

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 stocks, soups, and sauces: From bone broth to bearnaise, the art and science of preparing delicious food.

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: How to make your food sizzle: From simmering to sautéing, learn the techniques of transferring fire to your food; braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling.

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: High volume food production in fast-paced restaurant setting: applying techniques of heat transfer to food: braising, sautéing, grilling, baking, roasting, simmering, steaming, poaching, and broiling; use of commercial food production equipment and tools; use of standardized recipes, food display, 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