Culinary Management Certificate of Achievement
The Culinary Arts Management program at College of the Desert provides training for management careers in the food service and lodging industries, one of the fastest growing sectors in today’s job market. The program emphasizes management and computer skills required for hotel and restaurant management, as well as solid training in intermediate-level cooking and baking, safety and sanitation, food procurement and menu planning.
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 | Food Procurement & Cost Control | 3 |
| CART 011 | 3 | |
| 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 |
| BUHM 063 | 3 | |
| BUMA 001 | Principles of Management | 3 |
| HS 013 | General Nutrition | 3 |
| HS 014 | Principles of Food | 3 |
| Electives | ||
| Select 11 units from the following: | ||
| BUMA 010 | Introduction to Business | 3 |
| BUMA 027 | Marketing Principles | 3 |
| BUMA 028 | Introduction To Entrepreneurship | 3 |
| BUMA 029 | Retail Merchandise Management | 3 |
| CART 002 | Kitchen Basics | 0.5 |
| 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 |
| CIS 010 | Computer Literacy | 4 |
| CERTIFICATE TOTAL | 40 | |
