# Advanced Culinary Arts (Certificate of Achievement (Transcripted))

Santa Ana College · 2026-2027 Catalog · Department: Nutrition & Foods

Source: https://sac.curriqunet.com/catalog/iq/34297/34898/36142/34940/35870

Program Code: SAC.NUTAC.CA

Program Control Number: 40412

The Advanced Certificate in Culinary Arts is designed for students interested in gaining technical skills for skilled-level positions in hotels, restaurants, and institutions. It offers students the opportunity to apply and practice skills learned in all aspects of culinary arts in a real-world environment.

**Learning Outcome(s):**

1.  Apply skills in knife, tool and equipment handling to produce a variety of food products.
2.  Apply the fundamentals of baking science to the preparation of a variety of products.
3.  Design recipes for a menu while balancing nutrition, the use of fresh products, and the final product's texture, color, and flavor.
4.  Practice standards in behavior, grooming and dress that reflect the mature work attitude expected of industry professionals.

| Course | Title | Units |
| --- | --- | --- |
| **Required core courses:** | | 8 |
| CULN 100 | Introduction to Culinary Arts and Hospitality | 3 |
| CULN 110 | Food Safety and Sanitation | 2 |
| or NUTR 110 | Food Safety and Sanitation | 2 |
| CULN 120 | Introduction to Culinary Skills & Principles | 3 |
| **Select a minimum of 7 units from the courses below:** | | 7-8 |
| CULN 130 | International Cuisine | 3 |
| or CULN 140 | Introduction to Baking & Pastry | 3 |
| or CULN 150 | Principles of Pantry | 2 |
| or CULN 160 | Principles of Beverage Service | 2 |
| **Select a minimum of 2 units from the courses below:** | | 2 |
| CULN 230 | Healthy American Cuisine | 2 |
| or CULN 240 | Vegetarian Cuisine | 2 |
| or CULN 250 | Modern Food: Style, Design, Theory And Production | 2 |
| **Select one of the following courses:** | | 0.5-4 |
| CULN 299 | Work Experience - Culinary | 0.5-4 |
| or CULN 190 | Food & Beverage Production Management | 2 |
| **Total** | | **17.5-22** |