# Culinary Arts Level II 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-ii-foundational-skills-certificate-winter-2024

**Units:** 15.0 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 II Certificate (Total 15)** | |  |
| **Complete the following number of credits: 15** | |  |
| CUL 107 | Culinary Nutrition | 3 |
| CUL 108 | Advanced Culinary Methods and Concepts | 4.5 |
| CUL 109 | American and International Cuisines | 3 |
| HSP 140 | Hospitality Management Operations | 4.5 |