Culinary - Advanced (Certificate T0457)
Business Division
Certificate T0457
The certificate prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.
Required Courses
| Course Prefix | Course Name | Units |
|---|---|---|
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| CUL 107 | World Cuisines | 2.5 |
| CUL 111 | Exploring Beverages | 3 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| Required Electives | 2.5-4 | |
| Choose a minimum of 2.5 units from the following: | ||
| Culinary Work Experience | ||
| Baking and Pastry II | ||
| Specialty Cuisines | ||
| Street Foods | ||
| Sustainability in Culinary Arts | ||
| American Regional Cuisine | ||
| Food Service Entrepreneurship | ||
| Total Units | 43.5-45 | |
Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
| Fall Term 1 | Units | |
|---|---|---|
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 105 | Baking and Pastry I | 3 |
| Units | 14 | |
| Spring Term 1 | ||
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 61 | Menu Planning | 3 |
| CUL 103 | Professional Cooking II | 3 |
| CUL 104 | Garde Manger | 3 |
| CUL 111 | Exploring Beverages | 3 |
| Units | 15 | |
| Fall Term 2 | ||
| CUL 91 | Culinary Work Experience | 5 |
| Certificate: Culinary Advance T0457 7 | ||
| Submit petition to Admissions Records Submit petition to Admissions Records | ||
| (CUL 114 AND CUL 115) 6 | ||
| CUL 106 OR CUL 107 OR CUL 108 OR CUL 109 OR HRM 62 OR HRM 72 3 | ||
| CUL 110 OR CUL 112 0 | ||
| Units | 5 | |
| Total Units | 34 | |
