Culinary Arts

Culinary Arts Certificate of Achievement

Students who complete the Culinary Arts Certificate of Achievement will gain a comprehensive understanding and practical hands-on training in food preparation, management, production services, and related technologies. The program also covers the fundamentals of nutrition and nutrition care, essential for promoting human growth and health. Through this program, students will develop the practical skills needed to succeed in entry-level commercial and institutional food service environments. The goal of the curriculum is to provide a learning model that fosters the development of critical thinking, problem-solving skills, and skills attainment to ensure that the student is equipped to be productive in a commercial food service setting. Students who participate in these courses gain an understanding of nutrition, production, techniques, and management procedures. Basic techniques are a prerequisite to a successful career in the food service industry. The program requires students to purchase the designated program uniform and provide documentation of a negative Tuberculosis (TB) screening. A California Food Manager certificate is required for degree completion. Practical training is provided through Bakersfield College’s campus restaurant, the Renegade Room, where students gain real-world experience in menu development, workflow coordination, and customer service. Career Opportunities: Line Cook, Prep Cook, Kitchen Assistant, Culinary Assistant, Catering Assistant, Bakery Assistant, Food Service Manager, Food and Beverage Director, Catering Manager, Front of House Manager, Shift Lead, Lead Chef, Lead Cook, Prep Cook, Cook, Baker, Production Manager, Institutional Food Service Worker, Restaurant Manager Upon completion of the required courses with at least a "C" or "P" (pass) grade in each course, the student will be eligible for a Certificate of Achievement.

Program Learning Outcomes

• 1. At the conclusion of this program, the student should be able to apply a variety of principles and methods of food preparation, emphasizing the use of standardized recipes, industry production standards, and the development of essential work skills.

• 2. At the conclusion of this program, the student should be able to demonstrate dining room service functions and quality customer service.

• 3. At the conclusion of this program, the student should be able to analyze the role and responsibilities of a supervisor in managing food service operations.

• 4. At the conclusion of this program, the student should be able to implement proper principles of food safety and sanitation in food service operations.

Program Requirements