Culinary Professional Certificate of Achievement
The Culinary Professional Certificate of Achievement program at College of the Desert provides training for careers as first-line supervisors in the food service, one of the fastest growing sectors in today’s job market. This program emphasizes professional-level skills in cooking and baking, banquet preparation, food procurement and cost controls.
Learning Outcomes
Upon satisfactory completion of this program students will be able to:
- Recognize bakeshop ingredients including all types of flours, sugars, shortenings and fats.
- Analyze basic cooking methods including the preparation of meats, fish, poultry, vegetables, rice, pasta and various sauces.
- Demonstrate the application of cooking principles to the preparation of pantry items.
- Identify and describe the basic elements of design and planning a food service operation with respect to sanitation, safety, and work simplification.
- Identify the menu document as a production tool and financial guide for food service operations.
Program Requirements
| Course Code | Title | Units |
|---|---|---|
| Required Courses | ||
| CART 010 | Cost Controls in Food Service | 3 |
| CART 020 | Baking and Pastries I | 3 |
| CART 040 | Culinary Fundamentals | 3 |
| CART 041 | Culinary Production and Operations | 3 |
| CART 042 | Catering and Production Cooking | 3 |
| CART 060 | Sanitation and Safety | 2 |
| Electives | ||
| Select 9 units from the following | ||
| BUMA 001 | Principles of Management | 3 |
| BUMA 010 | Introduction to Business | 3 |
| CART 012 | Culinary Nutrition Fundamentals | 3 |
| CART 013 | Culinary Measurements | 3 |
| CART 021 | Baking and Pastries II | 3 |
| CART 030 | Whole Food Natural Cooking | 3 |
| CART 043 | Hors d'oeuvres & Appetizers | 2 |
| CART 044 | Charcuterie | 2 |
| CART 045 | Deli and Lunch Cookery | 2.5 |
| CART 046 | Breakfast Cookery | 1.5 |
| CART 064 | Taste, Smell, & Flavor | 2 |
| CART 073 | Culture and Cuisine | 2 |
| CART 074 | Advanced Cooking | 2 |
| CART 095A | Culinary Arts Work Experience | 1-8 |
| BUHM 050 | Introduction to the Hospitality Industry | 3 |
| BUHM 051 | 3 | |
| CERTIFICATE TOTAL | 26 | |
