Culinary Arts Degrees & Certificates

Related Information

Degrees & Certificates

 

These focus on the development of flexible skills and knowledge essential to becoming a chef. The goal of these skills is to enable the student to understand the workings of food along with the interplay of science, art, and math involved in this field. The Associate degree adds general education skills.

 

Certificates of Achievement require 13 college credits.

 

There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cook

 

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Pastry Cook

 

Subject & Number Title Units
Culinary Arts 165 Sanitation for Food Service 1
Culinary Arts 169 Essential Skills for Culinary Arts 3
Culinary Arts 174 Principles of Baking & Pastry Making 3
Culinary Arts 176 Advanced Baking & Pastry Arts 3
Culinary Arts 177 Commercial Baking 3
  Total 13 units

 

Banquet Cook

 

Subject & Number Title Units
Culinary Arts 160 Quantity Food Preparation and Production 3
Culinary Arts 165 Sanitation for Food Service 1
Culinary Arts 169  Essential Skills for Culinary Arts 3
Culinary Arts 171 Intermediate Culinary Skills 3
Culinary Arts 172 Soups, Stocks, & Sauces 3
  Total 13 units 

 

Prep Cook

 

Subject & Number Title Units
Culinary Arts 160 Quantity Food Preparation and Production 3
Culinary Arts 165 Sanitation for Food Service 1
Culinary Arts 169 Essential Skills for Culinary Arts 3
Culinary Arts 172 Soups, Stocks, & Sauces 3
Culinary Arts 180 Advanced Food Preparation for Fine Dining 3
  Total 13 units 

 

 

Line Cook

 

Subject & Number Title Units
Culinary Arts 165 Sanitation for Food Service 1
Culinary Arts 169 Essential Skills for Culinary Arts 3
Culinary Arts 171 Intermediate Culinary Skills 3
Culinary Arts 172 Soups, Stocks, & Sauces 3
Culinary Arts 180 Advanced Food Preparation for Fine Dining 3
  Total 13 units 

 

A Grossmont College Certificate of Achievement, and an Associate Degree of Science are available in:

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Culinary Arts

 

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 160 Quantity 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 Advanced Food Preparation for Fine Dining 3
CA 280 Seminar for Work Experience for Culinary Arts 1
CA 281 Work Experience in Culinary Arts 2
CA 282 Advanced 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
Total Units:
 3
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree:
 38

 

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
Bakery & Pastry

 

Courses in Baking & Pastry 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 160 Quantity Foods Preparation & Production 3
CA 165 Sanitation for Food Service 1
CA 169 Essential Skills for Culinary Arts 3
CA 171 Intermediate Culinary Skills 3
CA 174 Principles of Baking and Pastry Arts 3
CA 176 Advanced Baking & Pastry 3
CA 177 Commercial Baking 3
CA 180 Advanced Food Prep. for Fine Dining 3
CA 183 Pastry Skills in Bread Baking 3
CA 184 Pastry Skills in Chocolate Preparation 3
CA 185  Sugar Work and Decorative Centerpieces 3
CA 186 Pastry Skills in Cake Decorating 3
CA 280 Seminar for Work Experience for Culinary Arts 1
CA 281 Work Experience in Culinary Arts 2
CA 282 Advanced Work Experience in Culinary Arts 2
Total Units:
 35

Select ONE (1) of the following courses:
CA 164 International Cooking 3
CA 175 Healthy Lifestyle Cuisine 3
Total Units:
 3
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree:
 38

 

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
Culinary Entrepreneurship 

 

Courses in Culinary Entrepreneurship Program

Students who plan to prepare for a career in the culinary field as a manager or owner of a business will find that success is contingent on both expertise in culinary arts and a basic business foundation. Careers are available in a wide spectrum of enterprises such as:

• Fine dining restaurants and hotels
• Food service in the regional casinos
• Bed and breakfast enterprises
• Catering businesses
• Personal chef

This hybrid program combines the basics of culinary arts with the fundamental business skills that prepare students to enter a career that has unlimited potential for the future.

Course Title Units
BUS 109 Elementary Accounting 3
BUS 146 Marketing 3
BUS 148 Customer Relations Management 1.5
BUS 156 Principles of Management 3
BUS 158 Introduction to Hospitality and Tourism Management 3
BOT 172 Introduction to Microcomputer Applications 2
CA 160 Quantity 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
Total Units:
 27.5

Select ONE (1) of the following courses:
BUS 115 Human Relations in Business 3
BUS 140 Entrepreneurship: Developing a Business Plan 3
CCS 115 Cross-Cultural Awareness 3
CCS 170 American Indian Tribal Governments and Indian Sovereignty 3
CA 170 Introduction to Catering Management 3
CA 173 Principles of Buffet and Catering 3
Total Units:
 3
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree:
 30.5

 

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

Certificate of Achievement

  • Any student who chooses to complete only the requirements listed above for the major qualifies for the Certificate of Achievement in Baking and Pastry.
  • An official request must be filed with the Admissions and Records Office prior to the deadline as stated in the Academic Calendar.

For more information, see the Grossmont College Catalog