# Culinary Arts Level I Foundational Skills Certificate (Certificate of Achievement)

Lake Tahoe Community College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://ltcc.elumenapp.com/catalog/2026-2027/program/culinary-arts-level-i-foundational-skills-certificate-winter-2024

**Units:** 14.5 units

The 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.

### Program Learning Outcomes

-   1\. Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.

-   2\. Practice and understand culinary fundamentals that include cooking methods, food quality discernment, preparation techniques, flavor development, sensory evaluation, and recipe literacy.

-   3\. Manage and make informed business decisions to control costs and promote profitability.

-   4\. Understand and practice human resource management principles.

-   5\. Understand how to communicate, prepare, plan, and execute food and service that is nutritionally mindful.

-   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.

-   7\. Understand domestic and international food cultures, traditions, norms, authenticity, ingredients, preparations, and techniques.

-   8\. Identify the food-service industry’s styles of service and the functions of service personnel.

-   9\. Understand the functions of beverage management and basic principles of food and beverage pairings.

-   10\. Work as a team member and leader to achieve common goals and objectives.

### Program Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Culinary Arts Level 1 Certificate (Total 14.5)** | |  |
| **Complete the following number of credits: 14.5** | |  |
| CUL 101 | Introduction to the Culinary Arts and Foodservice | 3 |
| CUL 102 | Principles and Practices of Food Preparation | 4.5 |
| CUL 103A | Food Safety and Sanitation | 3 |
| CUL 104 | Principles and Practices of Baking and Pastry Arts | 4 |