# Culinary Arts (Associate in Arts)

Woodland Community College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://wcc.yccd.edu/wp-content/uploads/2026/06/WCC-Catalog-2026-27.pdf#page=133

This degree will provide students with the skills and abilities necessary to obtain employment in the bakery, restaurant, and hospitality industry. The industry includes restaurants, hotels, casinos, bakeries, and many other food service establishments. Students will learn food safety and handling, recipe conversions, equipment selections, French techniques for pastry and dessert components, and a variety of modern cooking methods and techniques in one of our culinary facilities. The Culinary Arts Associate of Arts prepares students with the skills to be the future Line Cooks, Lead Cooks, Sous/Executive Chefs, Restaurant Managers, and Foodservice Business Owners in the foodservice industry. This program gives students the complete culinary skillset to be successful to enter the industry with an accredited culinary degree.

### Student Learning Outcomes

Upon successful completion of this program, students will be able to:

- Create two seasonal sustainable 5 course menus using seafood from the Monterey Bay Aquarium's seafood watch program, local seasonal produce and proteins.
- Demonstrate professionalism in appearance, teamwork and promptness.
- Demonstrate the ability to clean, organize and sanitize according to industry standards in food handling, and restaurant service.
- Successfully cost a culinary menu item and find its accurate selling cost.
- Understand and utilize the appropriate cooking methods and techniques according to industry standards.
- Use point-of-sale system to input on order at a culinary restaurant.

**Required Courses for Major**

| Course | Title | Units |
| --- | --- | --- |
| **Required Courses** | | 25 |
| CUL-6 | Food and Beverage Service Management | 2 |
| CUL-10 | Principles of Professional Food Preparation | 3 |
| CUL-11 | Art of Professional Cooking | 4 |
| CUL-20 | Principles of Baking | 3 |
| CUL-21 | Advanced Baking & Pastry | 3 |
| CUL-32 | Culinary Internship | 1 |
| CUL-52 | Menu and Recipe Management | 2.5 |
| CUL-53 | The Professional Chef | 4 |
| CUL-54 | ServSafe Manager | 0.5 |
| CUL-56 | Catering & Event Management | 2 |
| **Electives (Choose 2 courses)** | | 5-6 |
| CUL-50 | American Regional and Global Cuisines | 3 |
| CUL-51 | Garde Manger | 3 |
| CUL-55 | Culinary Nutrition | 2 |
| **Total units** | | **30-31** |

†To earn an Associate degree, students will complete at least 60 units of degree-applicable coursework, including required courses for the major (listed above), General Education, and Graduation Requirements.