Culinary Arts: Cooking and Baking: Advanced
Certificate of Achievement
Career/Technical (Major Code: 01824)
Prepares students for work in the restaurant and hospitality industry by focusing on the development of kitchen skills and food handling techniques. Covers the preparation of food and the functions of ingredients, cooking methods, food economics, nutrition, safety, and sanitation in the kitchen. Emphasizes baking and pastry skills and the culinary kitchen.
Program Student Learning Outcome Statement
- Demonstrate teamwork in planning, purchasing, preparing, and presenting food for service in the culinary industry.
The U.S. Department of Education requires colleges to disclose a variety of information for any financial aid eligible program that “prepares students for gainful employment in a recognized occupation.”
Students who complete this program will have acquired the necessary analytical tools to successfully secure gainful employment in the field of study.
For more information regarding the data provided for this program and what it means to you as a student, please feel free to visit our SWC Gainful Employment website at: www.swccd.edu/gainfulemployment.
|BUS 183||BUSINESS MATHEMATICS||3|
|BUS 210||BUSINESS ENGLISH||3|
|Select 2-4 units of the following:||2-4|
|WORK EXPERIENCE IN BUSINESS I|
|WORK EXPERIENCE IN BUSINESS II|
|WORK EXPERIENCE IN BUSINESS III|
|WORK EXPERIENCE IN BUSINESS IV|
|CA 170||PROFESSIONAL COOKING---BASIC SKILLS||3|
|CA 171||SOUPS, STOCKS, AND SAUCES||3|
|CA 172||PROFESSIONAL COOKING---ADVANCED SKILLS||3|
|CA 173||PROFESSIONAL COOKING---CULTURAL FOODS||3|
|CA 181||FOOD SERVICE SAFETY, SANITATION, AND NUTRITION||1|
|CA 182||INTRODUCTION TO BAKING SKILLS AND CULINARY ARTS||3|
|CA 183||FOOD PURCHASE AND CONTROL||2|
|CA 184||PROFESSIONAL BAKING AND PASTRY PRODUCTION BASICS||3|
|CA 185||PROFESSIONAL PASTRY DESIGN AND DECORATING||3|
|CA 186||PROFESSIONAL BAKING AND PASTRY PRODUCTION---BREADS||3|
|CL 120||COMPUTER LITERACY||1|