# CULINARY ARTS STUDIES (Certificate of Achievement)

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

Source: https://cuesta.curriqunet.com/catalog/iq/30065/30066/30067/30068/30122

The Culinary Arts Studies Certificate of Achievement provides students with necessary food service skills and culinary skills for an entry level position in the hospitality/culinary industry. This program gives the students a solid foundation of cooking skills. Students are provided valuable “hands-on” training, enforcing theoretical knowledge presented in the classroom.

**Learning Outcome(s):**

1.  Identify and apply food safety and sanitation principles.
2.  Demonstrate basic measuring, conversion, food costing and yield management practices.
3.  Describe and demonstrate the process of classical and contemporary cooking techniques and baking and pastry techniques.
4.  Demonstrate the use of culinary and baking and pastry industry-specific equipment.
5.  Demonstrate a comprehension of flavor profiling, ingredient selection, nutrition and presentation principles.
6.  Apply food and beverage management, leadership, customer service and interpersonal skills

| Course | Title | Units |
| --- | --- | --- |
| **Required Core (18 units)** | | 18 |
| CUL 215 | FOOD SAFETY AND SANITATION | 2 |
| CUL 210 | CULINARY ARTS FUNDAMENTALS I | 3 |
| CUL 220 | CULINARY ARTS FUNDAMENTALS II | 3 |
| CUL 225 | BAKING AND BAKING SCIENCE I | 1 |
| CUL 245 | ADVANCED PASTRY ARTS | 2 |
| CUL 290 | CULINARY: WEIGHTS, MEASURES AND CALCULATIONS | 1 |
| HOSP 200 | INTRODUCTION TO HOSPITALITY | 3 |
| NUTR 210 | INTRODUCTION TO NUTRITION SCIENCE | 3 |
| **Choose 3 units from the following:** | | 3 |
| CUL 241 | CULINARY GARDENING: COOL SEASON CROPS | 2 |
| CUL 242 | CULINARY GARDENING: WARM SEASON CROPS | 2 |
| CUL 243 | CUISINES OF THE WORLD | 1 |
| CUL 252 | WORK EXPERIENCE IN CULINARY ARTS | 0.5-4 |
| CUL 255 | CATERING PRINCIPLES | 3 |
| CUL 260 | FOOD PRODUCTION - SAVORY COOKING | 3 |
| CUL 261 | FOOD PRODUCTION - BAKING AND PASTRY | 3 |
| HOSP 230 | INTRODUCTION TO FOOD AND BEVERAGE MANAGEMENT | 3 |
| HOSP 270 | HOSPITALITY COST CONTROL | 3 |
| NUTR 250 | PLANT-BASED FOODS: SELECTION, PREPARATION, AND WELLNESS | 3 |
| **Total** | | **21** |