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Culinary Arts - Certificate of Achievement

Educational Plan


The Culinary Arts program is designed to prepare students for careers in the culinary field. The design of the program is balanced between developing the culinary tactile skills of food preparation and the management qualities necessary for career growth. The program will focus on cooking skills development, problem solving, and challenging students to critically evaluate the strengths and weaknesses of culinary operations and identify entrepreneurial approaches to operations.

Certificate Student Learning Outcome: Students will be able to demonstrate proficiency in the core skills and knowledge required for employment in the food industry.

Program Requirements Units Required: 34.5

CULARTS-050 Knife Skills | 2 units
CULARTS-055 Culinary Safety and Sanitation | 1 units
CULARTS-121 Culinary Fundamentals I | 3 units
CULARTS-123 Culinary Fundamentals II | 4 units
CULARTS-125 Principles of Garde Manger I | 3 units
CULARTS-127 Principles of Baking | 3 units
CULARTS-132 Culinary Fundamentals III | 4 units
CULARTS-134 iCUE Cafe Productions | 4 units
CULARTS-135 Catering | 3 units
CULARTS-136 iCUE Front of the House Service | 3 units
CULARTS-150 Food Service Costs and Controls | 2 units

Plus six units from the following:
CULARTS-128 Principles of Baking II | 3 units
CULARTS-133 International Cuisine | 2.5 units
CULARTS-138 iCUE Cafe Productions ll | 4 units

Plus a minimum of two units from the following:
CWE-188CULARTS Cooperative Work Experience Education | 1 - 4 units

See Course Descriptions...

The art of plating at iCUE, College of the Canyons.  photo © Robin Spurs

Student chef preparing dessert.  photo © Robin Spurs