HRCM: Introduction to Culinary Arts Certificate of Achievement
The Introduction to Culinary Arts certified program is designed to prepare a student for entry level positions in the food service industry. This program incorporates classic and modern culinary learning with strong kitchen management skills. It requires the student to demonstrate fundamental skills and integrate food service abilities. This program applies contextualized skill development and practical exercise. The course sequencing and selection prepares the student for application and knowledge in the prerequisites to higher-level courses.
Program Student Learning Outcomes
Upon completion of the program, students will be able to:
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Generalize the essential skills required to support the performance of positions within the culinary kitchen, and restaurant management.
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Investigate and analyze customer service, and legal topics within the restaurant industry.
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Review, recognize, and convert any standardized recipe.
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Develop basic principles of nutrition, dietetics, and food and beverage composition.
| Course # | Title | Units |
|---|---|---|
| Required Core Courses | ||
| CUL-001 | Principles of Food with Lab | 3 |
| CUL-003 | Sanitation and Safety | 2 |
| CUL-007 | Culinary Production and Operations | 3 |
| CUL-052 | Introduction to Commercial Baking | 3 |
| HRCM-001 | Introduction to Hospitality | 3 |
| HRCM-012 | Hospitality Cost Control | 3 |
| Total | 17 | |