Intermediate Culinary Arts Certificate of Achievement
The Intermediate Culinary Arts Certificate of Achievement program at College of the Desert provides training for careers as first-line supervisors in the food service and lodging industries, one of the fastest growing sectors in today’s job market. This program emphasizes intermediate-level skills in cooking and baking, Garde Manger banquet preparation, and hotel and restaurant operations including 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 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 |
| BUMA 001 | Principles of Management | 3 |
| HS 013 | General Nutrition | 3 |
| Electives | ||
| Select 9 units from the following | ||
| BUHM 063 | 3 | |
| 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 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 014 | Principles of Food | 3 |
| CERTIFICATE TOTAL | 26 | |
