Culinary Arts Level II Foundational Skills Certificate
Certificate of Achievement Culinary Arts · Lake Tahoe Community College · 2026-2027 Catalog
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.