# Culinary Professional (Certificate of Achievement)

College of the Desert · 2026-2027 Catalog · Department: Culinary Arts

Source: https://catalog.collegeofthedesert.edu/programs/culinary-art/intermediate-culinary-arts-certificate-of-achievement/

The **Culinary Professional Certificate of Achievement** program at College of the Desert provides training for careers as first-line supervisors in the food service, one of the fastest growing sectors in today’s job market. This program emphasizes professional-level skills in cooking and baking, banquet preparation, food procurement and cost controls.

### Learning Outcomes

#### Learning Outcomes

Upon satisfactory completion of this program students will be able to:

1.  Recognize bakeshop ingredients including all types of flours, sugars, shortenings and fats.
2.  Analyze basic cooking methods including the preparation of meats, fish, poultry, vegetables, rice, pasta and various sauces.
3.  Demonstrate the application of cooking principles to the preparation of pantry items.
4.  Identify and describe the basic elements of design and planning a food service operation with respect to sanitation, safety, and work simplification.
5.  Identify the menu document as a production tool and financial guide for food service operations.

### Program Requirements

#### Program Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Required Courses** | |  |
| CART 010 | Cost Controls in Food Service | 3 |
| CART 020 | Baking and Pastries I | 3 |
| CART 040 | Culinary Fundamentals | 3 |
| CART 041 | Culinary Production and Operations | 3 |
| CART 042 | Catering and Production Cooking | 3 |
| CART 060 | Sanitation and Safety | 2 |
| **Electives** | |  |
| **Select 9 units from the following** | |  |
| BUMA 001 | Principles of Management | 3 |
| BUMA 010 | Introduction to Business | 3 |
| CART 012 | Culinary Nutrition Fundamentals | 3 |
| CART 013 | Culinary Measurements | 3 |
| CART 021 | Baking and Pastries II | 3 |
| CART 030 | Whole Food Natural Cooking | 3 |
| CART 043 | Hors d'oeuvres & Appetizers | 2 |
| CART 044 | Charcuterie | 2 |
| CART 045 | Deli and Lunch Cookery | 2.5 |
| CART 046 | Breakfast Cookery | 1.5 |
| CART 064 | Taste, Smell, & Flavor | 2 |
| CART 073 | Culture and Cuisine | 2 |
| CART 074 | Advanced Cooking | 2 |
| CART 095A | Culinary Arts Work Experience | 1-8 |
| BUHM 050 | Introduction to the Hospitality Industry | 3 |
| **BUHM 051** | | 3 |
| **CERTIFICATE TOTAL** | | 26 |