{
  "college": "lake-tahoe-community-college",
  "edition": "2026-2027",
  "departmentName": "Culinary Arts",
  "id": "culinary-arts-level-i-foundational-skills-certificate",
  "name": "Culinary Arts Level I Foundational Skills Certificate",
  "award": "Certificate of Achievement",
  "department": "culinary-arts",
  "sourceUrl": "https://ltcc.elumenapp.com/catalog/2026-2027/program/culinary-arts-level-i-foundational-skills-certificate-winter-2024",
  "blocks": [
    {
      "kind": "text",
      "markdown": "**Units:** 14.5 units\n\nThe Lake Tahoe Community College Culinary Arts Foundational Skills Certificate Level I, a low-unit Certificate of Achievement, is designed to provide opportunities to learn the basic fundamentals of culinary arts. The certificate serves as both a career-readiness certificate leading to either employment or promotion within the culinary industry or continued study leading to a more advanced certificate or degree in the culinary arts, and aligns to the American Culinary Federation Education Foundation (ACFEF) related instruction requirements.\n\n### Program Learning Outcomes\n\n-   1\\. Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.\n\n-   2\\. Practice and understand culinary fundamentals that include cooking methods, food quality discernment, preparation techniques, flavor development, sensory evaluation, and recipe literacy.\n\n-   3\\. Manage and make informed business decisions to control costs and promote profitability.\n\n-   4\\. Understand and practice human resource management principles.\n\n-   5\\. Understand how to communicate, prepare, plan, and execute food and service that is nutritionally mindful.\n\n-   6\\. Understand advanced cooking methods that include sous vide, molecular gastronomy, charcuterie, restaurant-style cooking and their applications in various food service establishments and settings.\n\n-   7\\. Understand domestic and international food cultures, traditions, norms, authenticity, ingredients, preparations, and techniques.\n\n-   8\\. Identify the food-service industry’s styles of service and the functions of service personnel.\n\n-   9\\. Understand the functions of beverage management and basic principles of food and beverage pairings.\n\n-   10\\. Work as a team member and leader to achieve common goals and objectives.\n\n### Program Requirements"
    },
    {
      "kind": "courselist",
      "rows": [
        {
          "type": "comment",
          "text": "Culinary Arts Level 1 Certificate (Total 14.5)"
        },
        {
          "type": "comment",
          "text": "Complete the following number of credits: 14.5"
        },
        {
          "type": "course",
          "code": "CUL 101",
          "title": "Introduction to the Culinary Arts and Foodservice",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 102",
          "title": "Principles and Practices of Food Preparation",
          "units": "4.5",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 103A",
          "title": "Food Safety and Sanitation",
          "units": "3",
          "indent": false
        },
        {
          "type": "course",
          "code": "CUL 104",
          "title": "Principles and Practices of Baking and Pastry Arts",
          "units": "4",
          "indent": false
        }
      ]
    }
  ]
}