Basic Culinary Arts Certificate of Achievement
The Basic Culinary Arts Certificate of Achievement program at College of the Desert provides training for entry level careers in the food service industry. Emphasis is on back of the house basic cooking and baking skills, as well as safety and sanitation and introduction to the hospitality industry.
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 | Units | |
| CART 020 | Baking and Pastries I | 3 |
| CART 040 | Culinary Fundamentals | 3 |
| CART 060 | Sanitation and Safety | 2 |
| BUHM 050 | Introduction to the Hospitality Industry | 3 |
| Electives | ||
| Select 9 units from the following: | ||
| CART 002 | Kitchen Basics | 0.5 |
| CART 010 | Food Procurement & Cost Control | 3 |
| CART 011 | 3 | |
| CART 021 | Baking and Pastries II | 3 |
| CART 030 | Whole Food Natural Cooking | 3 |
| CART 042 | Catering and Production 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 |
| HS 013 | General Nutrition | 3 |
| CERTIFICATE TOTAL | 20 | |
