# Culinary Arts: Wine Studies 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-wine-studies-certificate-summer-2021

**Units:** 27.0 - 27.5 units

These certificates of achievement are designed for those employed or seeking employment in the Culinary Arts as well as for the food enthusiast. They are intended to advance the skills and knowledge acquired through the completion of the Short-Term Departmental Certificate. Each one is designed to provide the student with subject knowledge and skill-set that is focused within an important area of the Culinary Arts. The certificates are industry-related in that they can either lead to employment within the Culinary Arts industry or enhance opportunities and knowledge for those who are currently employed within the industry. They can also be part of a program of advanced study wherein a combination of the Foundations of Cooking and Foundations of Baking and Pastry can lead to a degree in Culinary Arts. For those who are not a part of the Culinary Arts industry, these certificates serve as areas of personal interest or study. In order to complete any of these certificates of achievement, it is necessary to also complete the short-term departmental certificate.

### Program Learning Outcomes

-   Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption.

-   Prepare soups, salads, meats, grains, vegetables, and potatoes.

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

-   Experience and evaluate the sensory aspects of wine.

### Program Requirements

| Course | Title | Units |
| --- | --- | --- |
| **Culinary Arts: Wine Studies Certificate (Total 27 - 27.5)** | |  |
| **Complete the following number of credits: 27-27.5** | |  |
| **(Total 23)** | |  |
| **Complete all of the following** | |  |
| CUL 101 | Introduction to the Culinary Arts Profession | 2.5 |
| CUL 102 | Principles and Practices of Basic Food Preparation | 4.5 |
| CUL 120 | Introduction to Wine | 4 |
| CUL 125 | Wines of the World | 4 |
| CUL 128 | Wines of California | 4 |
| CUL 226 | Food and Wine | 4 |
| **(Total 4 - 8.5)** | |  |
| **Complete at least one of the following rules** | |  |
| CUL 104 | Principles and Practices of Baking and Pastry Arts | 4 |
| CUL 106 | Principles and Practices of Intermediate Food Preparation | 4.5 |