Culinary Arts Level I Foundational Skills Certificate

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