Culinary Arts

Certificates, Degrees, and Curriculum

Culinary Arts DishA Grossmont College Certificate of Achievement, and an Associate Degree of Science in Culinary Arts, Baking and Pastry, and Culinary Entrepreneurship are available.

Certificates of Achievement require 13 college credits. There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cook.

Click here for Culinary Arts Certificate of Achievement Information.

 

Courses in Culinary Arts Program

Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.

Course Title Units
CA 160Quantity Foods Preparation & Production 3
CA 163 Food Purchasing for Culinary Arts 1
CA 165 Sanitation for Food Service 1
CA 166 Menu Management 1
CA 169 Essential Skills for Culinary Arts 3
CA 171 Intermediate Culinary Skills 3
CA 172 Principles of Soups, Stocks, & Sauces Preparation 3
CA 173 Principles of Buffet and Catering 3
CA 174 Principles of Baking and Pastry Arts 3
CA 175 Healthy Lifestyle Cuisine 3
CA 178 Fruits, Vegetables, Ice Carving and Competition 3
CA 180 Fruits, Vegetables, Ice Carving and Competition 3
CA 280Seminar for Work Experience for Culinary Arts 1
CA 281 Work Experience in Culinary Arts  2
CA 282Advanced Work Experience in Culinary Arts 2
Total Units:
35
Select ONE (1) of the following courses:
HED 155 Realities of Nutrition 3
CA 164 International Cooking 3
CA 167 Wines of the World 3
CA 170 Intro. to Catering Management 3
CA 176 Advanced Baking & Pastry Arts 3
CA 177 Commercial Baking 3
CA 182 Culinary Arts for Competition 3
Total Units:
3
Total Certificate Units Required Plus General Education and Elective requirements needed if pursuing degree:
38
Other Courses Available:
CA 183 Pastry Skills in Bread Baking 3
CA 184 Pastry Skills in Chocolate Preparation 3
CA 185 Pastry/Sugar Work/Centerpieces 3
CA 186 Pastry Skills in Cake Decorating 3
CA 299 Plated Entrees 3
CA 299 Cooking Techniques of the Far East 0.5
CA 299 Regional Main Dishes 1.5

 

Prerequisites

  • CA 169 - Essential Skills for Culinary Arts is the prerequisite for CA 171, 172 and 173. Students must complete CA 169 with a "C" or "CR" grade.
  • CA 171 - Intermediate Culinary Skills is the prerequisite for CA 180, 280, 281 and 282.
  • CA 174 - Principles of Baking & Pastry Arts is the prerequisite for CA 176, 177, 183 and 184
     


 

 
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