# Culinary Arts (Certificate of Achievement)

Chaffey College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://chaffey.curriqunet.com/catalog/iq/19210/20265/18867/20092/19002

### Description

The Culinary Arts Certificate of Achievement prepares students for entry and mid-level positions in the professional food industry. Training focuses on the fundamentals of classical and modern cooking techniques, world cuisine, and fusion cooking, including baking, menu development, and food safety. Students who successfully complete this degree will be proficient in monitoring sanitation practices to ensure that employees follow standards and regulations, checking the quality of raw or cooked food products to ensure that standards are met and estimating amounts and costs of required supplies, such as food and ingredients. Cooking, preparing and garnishing is a focus of the program.

### Program Learning Outcomes

Upon the successful completion of this program, students should be able to:

1.  Perform a sequence of tasks assigned by a chef or food service supervisor that utilize industry practices.
2.  Perform food preparation following the required sanitation and safety standards.
3.  Demonstrate the proper equipment and facility sanitation required for clean-up.
4.  Develop the capacities of analysis, critical reflection and problem solving skills to anticipate the needs of food service operations.
5.  Communicate effectively with fellow workers, supervisors and guests.
6.  Demonstrate the ability to work as an effective member of a team.

| Course | Title | Units |
| --- | --- | --- |
| **Requirements for the Certificate of Achievement (CA):** | | 35 |
| CUL 15 | Sanitation, Safety, and Equipment Management | 3 |
| CUL 17 | Principles of Food Preparation | 3 |
| CUL 22 | Bistro, Restaurant, and Catering Operations | 3 |
| CUL 438 | American Regional Cuisine | 4 |
| CUL 440 | Introduction to Baking | 4 |
| CUL 442 | Professional Cooking | 4 |
| CUL 444 | World Cuisine | 3 |
| CUL 447 | Garde Manger: The Art & Craft of the Cold Kitchen | 4 |
| HOTFS 10 | Introduction to Hospitality Management | 3 |
| HOTFS 21 | Purchasing, Cost Controls, and Menu Planning | 3 |
| HOTFS 482 | Industry Internship: Hospitality Management | 1 |
| **Total** | | **35** |

### Other Information

Business, Technology, and Hospitality

Local Program (Major) Code: L255

Program Control Number: 07398

TOP Code: 1306.30\*

CIP Code: 12.0500