These focus on the development of flexible skills and knowledge essential to becoming a chef. The goal of these skills is to enable the student to understand the workings of food along with the interplay of science, art, and math involved in this field. The Associate degree adds general education skills.
Certificates of Achievement require 13 college credits.
There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cook
Course | Title | Units |
CA 165 | Sanitation for Food Service | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 174 | Principles of Baking & Pastry Making | 3 |
CA 176 | Advanced Baking & Pastry Arts | 3 |
CA 177 | Commercial Baking | 3 |
Total | 13 |
Course | Title | Units |
CA 160 | Banquet Service Productions | 3 |
CA 165 | Sanitation for Food Service | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 171 | Intermediate Culinary Skills | 3 |
CA 172 | Soups, Stocks, & Sauces | 3 |
Total | 13 |
Course | Title | Units |
CA 160 | Banquet Service Productions | 3 |
CA 165 | Sanitation for Food Service | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 172 | Soups, Stocks, & Sauces | 3 |
CA 180 | Advanced Food Preparation for Fine Dining | 3 |
Total | 13 |
Course | Title | Units |
CA 165 | Sanitation for Food Service | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 171 | Intermediate Culinary Skills | 3 |
CA 172 | Soups, Stocks, & Sauces | 3 |
CA 180 | Advanced Food Preparation for Fine Dining | 3 |
Total | 13 |
A Grossmont College Certificate of Achievement, and an Associate Degree of Science
are available in:
Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.
Course | Title | Units |
CA 160 | Banquet Service Productions | 3 |
CA 163 | Food Purchasing for Culinary Arts | 1 |
CA 165 | Sanitation for Food Service | 1 |
CA 166 | Menu Management | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 171 | Intermediate Culinary Skills | 3 |
CA 172 | Principles of Soups, Stocks, & Sauces Preparation | 3 |
CA 173 | Principles of Buffet & Catering | 3 |
CA 174 | Principles of Baking & Pastry Arts | 3 |
CA 175 | Healthy Lifestyle Cuisine | 3 |
CA 178 | Garde Manger | 3 |
CA 180 | Advanced Food Preparation for Fine Dining | 3 |
CA 280 | Culinary Career Preparation | 1 |
CA 281 | Work Experience in Culinary Arts | 2 |
CA 282 | Advanced Work Experience in Culinary Arts | 2 |
Total Units | 35 |
Course | Title | Units |
NUTR 155 | Introduction to Nutrition | 3 |
CA 164 | International Cooking | 3 |
CA 167 | Wines of the World | 3 |
CA 170 | Food Service Managements | 3 |
CA 176 | Advanced Baking & Pastry Arts | 3 |
CA 177 | Commercial Baking | 3 |
Total Units:
|
3 | |
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
38 |
Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.
Course | Title | Units |
CA 160 | Banquet Service Production | 3 |
CA 165 | Sanitation for Food Service | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 171 | Intermediate Culinary Skills | 3 |
CA 174 | Principles of Baking and Pastry Arts | 3 |
CA 176 | Advanced Baking & Pastry | 3 |
CA 177 | Commercial Baking | 3 |
CA 180 | Advanced Food Prep. for Fine Dining | 3 |
CA 183 | Pastry Skills in Bread Baking | 3 |
CA 184 | Pastry Skills in Chocolate Preparation | 3 |
CA 185 | Sugar Work, Petit Fours, & Specialty Pastries | 3 |
CA 186 | Pastry Skills in Cake Decorating | 3 |
CA 280 | Culinary Career Preparation | 1 |
CA 281 | Work Experience in Culinary Arts | 2 |
CA 282 | Advanced Work Experience in Culinary Arts | 2 |
Total Units: | 35 |
Course | Title | Units |
CA 164 | International Cooking | 3 |
CA 175 | Healthy Lifestyle Cuisine | 3 |
CA 176 | Wines of the World | 3 |
CA 178 | Garde Manger | 3 |
NUTR 155 | Introduction to Nutrition | 3 |
Total Units:
|
3 | |
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
38 |
Students who plan to prepare for a career in the culinary field as a manager or owner
of a business will find that success is contingent on both expertise in culinary arts
and a basic business foundation. Careers are available in a wide spectrum of enterprises
such as:
• Fine dining restaurants and hotels
• Food service in the regional casinos
• Bed and breakfast enterprises
• Catering businesses
• Personal chef
This hybrid program combines the basics of culinary arts with the fundamental business
skills that prepare students to enter a career that has unlimited potential for the
future.
Course | Title | Units |
BUS 109 | Elementary Accounting | 3 |
BUS 146 | Marketing | 3 |
BUS 148 | Customer Relations Management | 1.5 |
BUS 156 | Principles of Management | 3 |
BUS 158 | Introduction to Hospitality & Tourism Management | 3 |
BOT 172 | Introduction to Microcomputer Applications | 2 |
CA 160 | Banquet Service Productions | 3 |
CA 163 | Food Purchasing for Culinary Arts | 1 |
CA 165 | Sanitation for Food Service | 1 |
CA 166 | Menu Management | 1 |
CA 169 | Essential Skills for Culinary Arts | 3 |
CA 171 | Intermediate Culinary Skills | 3 |
Total Units:
|
27.5 |
Course | Title | Units |
BUS 115 | Human Relations in Business | 3 |
BUS 140 | Entrepreneurship: Developing a Business Plan | 3 |
CCS 115 | Cross-Cultural Awareness | 3 |
CCS 170 | American Indian Tribal Governments and Indian Sovereignty | 3 |
CA 170 | Introduction to Catering Management | 3 |
CA 173 | Principles of Buffet and Catering | 3 |
Total Units:
|
3 | |
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
30.5 |
For more information, see the Grossmont College Catalog