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.
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 | Hotel & Restaurant Operations | 3 |
BUMA 010 | Introduction to Business | 3 |
BUMA 027 | Marketing | 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 | Menu Planning | 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 |