Degrees & Certificates

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

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Pastry 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

Banquet Cook

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

Prep Cook

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

Line Cook

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:

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Culinary Arts

Courses in Culinary Arts Program

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

Select ONE (1) of the following courses:

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

Prerequisites

CA 169 - Essential Skills for Culinary Arts is the prerequisite for CA 171, 172 and 173. Students must complete CA 169 with a "C" or "CR" grade.
CA 171 - Intermediate Culinary Skills is the prerequisite for CA 180, 280, 281 and 282.
CA 174 - Principles of Baking & Pastry Arts is the prerequisite for CA 176, 177, 183 and 184

Bakery & Pastry

Courses in Baking & Pastry Program

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

Select ONE (1) of the following courses:

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

Prerequisites

CA 169 - Essential Skills for Culinary Arts is the prerequisite for CA 171, 172 and 173. Students must complete CA 169 with a "C" or "CR" grade.
CA 171 - Intermediate Culinary Skills is the prerequisite for CA 180, 280, 281 and 282.
CA 174 - Principles of Baking & Pastry Arts is the prerequisite for CA 176, 177, 183 and 184

Culinary Entrepreneurship

Courses in Culinary Entrepreneurship Program

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

Select ONE (1) of the following courses:

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

Prerequisites

CA 169 - Essential Skills for Culinary Arts is the prerequisite for CA 171, 172 and 173. Students must complete CA 169 with a "C" or "CR" grade.
CA 171 - Intermediate Culinary Skills is the prerequisite for CA 180, 280, 281 and 282.
CA 174 - Principles of Baking & Pastry Arts is the prerequisite for CA 176, 177, 183 and 184

Certificate of Achievement

Any student who chooses to complete only the requirements listed above for the major qualifies for the Certificate of Achievement in Baking and Pastry.
An official request must be filed with the Admissions and Records Office prior to the deadline as stated in the Academic Calendar.

For more information, see the Grossmont College Catalog

Culinary Arts Degrees & Certificates

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