Center for Curriculum and Transfer Articulation
Major: 5532
First Term: 2016 Fall   
Award: CCL  
Total Credits: 16
CIP Code: 12.0503

Occupational Area: Hospitality and Tourism
Instructional Council: Hospitality (58)
GPA: 2.0
SOC Code: 35.2021

Description: The Certificate of Completion (CCL) in Culinary Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Required Courses
CUL101 Culinary Fundamentals: Culinary Basics 3
CUL102 Culinary Fundamentals: Hot Foods 3
CUL103 Culinary Fundamentals: Breakfast and Garde Manger 3
CUL104 Culinary Fundamentals: Bakery and Pastry 3
Credits: 12

Program Competencies
1. Identify culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL101)
2. Identify fruit and vegetable classifications and demonstrate preparation and usage of a variety of products. (CUL101)
3. Demonstrate the appropriate use of kitchen smallwares, equipment, knives and bakery equipment. (CUL101, CUL104)
4. Demonstrate the use of food costing techniques and recipe conversions using standard and metric measurements. (CUL101, CUL104)
5. Illustrate knowledge of fabrication of meats, fish and poultry products. (CUL102)
6. Describe and produce basic stocks, sauces and soups. (CUL102)
7. Demonstrate methods of cooking by conduction, convection and radiation in the utilization of poultry, fish and meat products. (CUL102)
8. Produce a variety of cheeses and pastas. (CUL103)
9. Demonstrate and describe production of dressings for salads and sandwiches. (CUL103)
10. Produce simple salads and sandwiches appropriate for the food service industry. (CUL103)
11. Demonstrate practices of canape and hors d`oeuvre production. (CUL103)
12. Identify and prepare basic breads and rolls. (CUL104)
13. Produce cakes, cookies, bakery sauces, icings and fillings. (CUL104)
MCCCD Governing Board Approval Date: December 8, 2015

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.