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Center for Curriculum and Transfer Articulation
Major: 5363
Effective Term: 2021 Fall   

Award: CCL  
Total Credits: 36-38
CIP Code: 12.0503

Instructional Council: Hospitality (58)
GPA: 2.0
SOC Code: Upon completion of this certificate, students may pursue a career as:
35-1011.00 Chefs and Head Cooks
35-1012.00 First-Line Supervisors of Food Preparation and Serving Workers
35-2011.00 Cooks, Fast Food
35-2012.00 Cooks, Institution and Cafeteria
35-2013.00 Cooks, Private Household
35-2014.00 Cooks, Restaurant
35-2015.00 Cooks, Short Order
35-2019.00 Cooks - All Other
35-2021.00 Food Preparation Workers
51-3011.00 Bakers

Upon completion of an associate degree, students may pursue a career as:
11-9051.00 Food Service Manager


Description: The Certificate of Completion (CCL) in Culinary Arts II is designed to train students for entry-level positions in diverse food service operations. The program focuses on the preparation of casual and upscale cuisine for full-service, buffet, banquet, a la carte, and bakery operations. Students are exposed to all areas of professional food service including culinary techniques, safety and sanitation, food service management, professionalism and ethics, teamwork and communication. Students will apply their knowledge and skills in a practical dining environment. This CCL is fully embedded in the Associate in Applied Science (AAS) in Culinary Arts (3564).




Required Courses
CUL103 Breakfast and Cold Foods 3
CUL105 Principles of Professional Cooking 3

CUL115 Food Service Sanitation, Safety and Stewarding (2) OR
ServSafe Food Protection Manager Certification 0-2

CUL120 Food Costing, Purchasing and Inventory Control 3

CUL130 Savory Foods I (6) OR
+ CUL203 American Regional Cuisine (3) AND
+ CUL205 French Cuisine (3) 6

CUL113 Commercial Baking Techniques (3) OR
CUL160 Bakery I (3) 3

CUL170 Dining Room Operations I 3

+ CUL230 Savory Foods II (6) OR
+ CUL201 International Cuisine (3) AND
+ CUL213 Buffet Catering (3) 6

+ CUL127 Classical Desserts (3) OR
+ CUL260 Bakery II (3) 3

CUL223 Food Service Management (3) OR
+ CUL270 Dining Room Operations II (3) 3

FON100 Introductory Nutrition 3
Credits: 36-38

Learning Outcomes
1. Utilize classical and modern culinary techniques in the effective production of savory foods and baked/pastry products. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260)
2. Apply national standards to the safe and sanitary handling of food and industrial kitchen equipment. (CUL103, CUL105, CUL113, CUL115, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270)
3. Practice comprehensive procedures for front and back of house operations that address purchasing, inventory, cost controls, menu planning, nutritional guidelines, and staffing. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270, FON100)
4. Practice professional and ethical behavior in the hospitality industry. (CUL103, CUL105, CUL113, CUL115, CUL120, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL223, CUL230, CUL260, CUL270)
5. Demonstrate effective critical thinking and communication skills to facilitate teamwork, customer service, and time management. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270)
6. Compose multiple flavors, textures, and colors into food and beverage products that are marketable to the appropriate food sector and reflective of industry trends. (CUL103, CUL105, CUL113, CUL127, CUL130, CUL160, CUL170, CUL201, CUL203, CUL205, CUL213, CUL230, CUL260, CUL270, FON100)
+ indicates course has prerequisites and/or corequisites.
++ indicates that any suffixed course may be selected.
MCCCD Governing Board Approval Date: November 26, 2019

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.





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