Interest Areas

Business Hospitality and Entrepreneurship

Culinary Arts

Courses Offered at

Lake County Campus

Woodland Campus

Certificates & Degrees

Baking Certificate

Culinary Arts Certificate

Culinary Arts (A.A.)

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Summer 2024 — Classes start Jun 10
Fall 2024 — Classes start Aug 12

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CUL Class Schedule

About the Culinary Arts Discipline

This degree is intended to provide students with the skills and abilities necessary to obtain employment in the growing bakery, restaurant and hospitality industry. Students that earn this degree will have the ability to secure employment from restaurants, hotels, casinos, bakeries and other foodservice establishments. The students will learn: food safety and handling, recipe conversions, equipment selections, French techniques for pastry and dessert components, and a variety of modern cooking methods and techniques. The Culinary Arts Associate of Arts prepares students with the skills to be the future Sous/Executive Chefs, Restaurant Managers and Business Owners in the rapidly growing foodservice industry. This degree gives students the complete culinary skill set to be successful and the industry advantage of an accredited culinary degree.

Certificates in Culinary Arts

The Lake County Campus of Woodland Community College offers a Certificate of Achievement in Baking, Culinary Arts, and Associate of Arts in Culinary Arts. These certificates and degree are intended to provide students with the skills and abilities necessary to obtain employment in the growing bakery, restaurant and hospitality industry. Students that earn the certificate and/or have the ability to secure employment from restaurants, hotels, casinos, bakeries and other foodservice establishments. The students will learn: food safety and handling, recipe conversions, equipment selections, French techniques for pastry and dessert components and a variety of modern cooking methods and techniques. The Culinary Arts Associate of Arts prepares students with the skills to be the future Sous/Executive Chefs, Restaurant Managers and Food service Business Owners in the rapidly growing foodservice industry. This degree gives students the complete culinary skill set to be successful and the industry advantage of an accredited culinary degree.

Program MapOpen PDF

Program maps suggest courses to take by semester and include career and transfer information when available.

Required Courses for this major (18 Total Units)

Required Courses (16 Units)

BCA15 Business Computer Applications – Beginning (3 Units)
CUL72 Introduction to Purchasing for Food Service & Hospitality (2 Units)
CUL73 Sanitation,Safety, and Storage (1 Unit)
CUL74 Introduction to Baking and Pastry (3 Units)
CUL75 Advanced Baking and Pastry (3 Units)
CUL78 Introduction to Catering and Event Hospitality (2 Units)
CUL80 Food Service Operations and Management (2 Units)
AND 2 units of CWEE45A-Occupational Work Experience-Volunteer OR CWEE45B-Occupational Work Experience-Paid

This certificate will provide students with the skills and abilities necessary to obtain employment in the restaurant and hospitality industry. The industry includes restaurants, hotels, casinos, bakeries, and many other foodservice establishments. Students will learn food safety and handling, recipe conversions, equipment selections, and a variety of modern culinary cooking methods and techniques in one of our culinary facilities. The Culinary Arts Certificate of Achievement prepares students with the skills to enter the culinary industry as line cooks, prep cooks, and lead cooks. This gives students the basic culinary skillset to be successful to enter the industry with an accredited culinary certificate.

Program MapOpen PDF

Program maps suggest courses to take by semester and include career and transfer information when available.

Required Courses for this major (23.5 Total Units)

CUL54 Sanitation, Safety, and Storage (0.5 Unit)
CUL72 Introduction to Purchasing for Food Service & Hospitality (2 Units)
CUL74 Introduction to Baking and Pastry (3 Units)
CUL76A Basic Food Preparation (3 Units)
CUL76B Advanced Food Preparation (3 Units)
CUL77A Introduction to Restaurant Operations (4 Units)
CUL77B Advanced Restaurant Operations (4 Units)
CUL78 Introduction to Catering and Event Hospitality (2 Units)
CUL80 Food Service Operations and Management (2 Units)

Associate Degrees in Culinary Arts

This degree will provide students with the skills and abilities necessary to obtain employment in the bakery, restaurant, and hospitality industry. The industry includes restaurants, hotels, casinos, bakeries, and many other food service establishments. Students will learn food safety and handling, recipe conversions, equipment selections, French techniques for pastry and dessert components, and a variety of modern cooking methods and techniques in one of our culinary facilities. The Culinary Arts Associate of Arts prepares students with the skills to be the future Line Cooks, Lead Cooks, Sous/Executive Chefs, Restaurant Managers, and Foodservice Business Owners in the foodservice industry. This program gives students the complete culinary skillset to be successful to enter the industry with an accredited culinary degree.

Program MapOpen PDF

Program maps suggest courses to take by semester and include career and transfer information when available.

Required Courses for this major (31.5 Total Units)^†

Required Courses (28.5 – 28.5 Units)

All of the following

CUL54 Sanitation, Safety, and Storage (0.5 Unit)

CUL72 Introduction to Purchasing for Food Service & Hospitality (2 Units)

CUL74 Introduction to Baking and Pastry (3 Units)

CUL75 Advanced Baking and Pastry (3 Units)

CUL76A Basic Food Preparation (3 Units)

CUL76B Advanced Food Preparation (3 Units)

CUL77A Introduction to Restaurant Operations (4 Units)

CUL77B Advanced Restaurant Operations (4 Units)

CUL78 Introduction to Catering and Event Hospitality (2 Units)

CUL79 Advanced Foods and Catering (2 Units)

CUL80 Food Service Operations and Management (2 Units)

Electives (3 Units)

BCA15 Business Computer Applications – Beginning (3 Units)
NUTR10 Principles of Nutrition (3 Units)
CWEE45 Occupational Work Experience (3 Units)

^†Additional courses are required to earn your degree. Talk to a counselor to learn more.

Courses in Culinary Arts

CUL54 (0.5 unit)

Sanitation, Safety, and Storage

CUL72 (2 units)

Introduction to Purchasing for Food Service & Hospitality

CUL74 (3 units)

Introduction to Baking and Pastry

CUL75 (3 units)

Advanced Baking and Pastry

CUL76A (3 units)

Basic Food Preparation

CUL76B (3 units)

Advanced Food Preparation

CUL77B (4 units)

Advanced Restaurant Operations

CUL77A (4 units)

Introduction to Restaurant Operations

CUL78 (2 units)

Introduction to Catering and Event Hospitality

CUL79 (2 units)

Advanced Foods and Catering

CUL80 (2 units)

Food Service Operations and Management

CUL class schedules

All other class schedules

Courses in Culinary Arts

CUL54 Sanitation, Safety, and Storage

0.5 unit

Preparation for the ServSafe Certification course and examination. The ServSafe program trains both managers and employees to guard against food borne illnesses. Meets the State of California requirement for Certified Food Handler.

CUL72 Introduction to Purchasing for Food Service & Hospitality

2 units

Analyzing and managing: food, beverage, labor and other costs within a hospitality operation. Emphasis on problem solving, applying cost control techniques to maximize profits while managing expenses. Topics include: establishing standards, cost-volume-profit-analysis, forecasting, purchasing and storage controls, menu costing and pricing, theft prevention and labor control.

CUL74 Introduction to Baking and Pastry

3 units

This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings are undertaken. Gourmet baked items and pastries are produced in a time-restricted quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.

CUL75 Advanced Baking and Pastry

3 units

Modern advanced baking techniques and methods including French pastry and dessert making, artisanal bread making and savory baking items. Preparation takes place in the student-operated bake shop.

Course Details:

Letter Grade Only

Lecture Hours: 18

Lab Hours: 108

Prerequisites:

Satisfactory completion of CUL74.

CUL76A Basic Food Preparation

3 units

Introduction to food preparation includes modern cooking techniques (including sauce making, meat cutting, lunch and dinner entrée preparation), knife skills, operation of food service equipment and tools, history of culinary arts development, safety and sanitation, and recipe development.

Course Details:

Letter Grade Only

Lecture Hours: 18

Lab Hours: 108

Limitations on enrollment:

Not open for credit to students with credit in CUL76

CUL76B Advanced Food Preparation

3 units

Advanced food preparation focuses on modern restaurant cooking methods, such as garde manger, French stock methods, and sauce making. This course will also cover advanced principles of meat cookery, advanced meat & seafood fabrication. Mise en place practices, and advanced vegetable starch identification. Advanced knife skills developed.

Course Details:

Letter Grade or Pass/No Pass

Lecture Hours: 18

Lab Hours: 108

Prerequisites:

Satisfactory completion of CUL76A.

Limitations on enrollment:

Not open for credit to students with credit in CUL76

CUL77B Advanced Restaurant Operations

4 units

Setup and management of a restaurant, including: Cooking, scheduling, marketing, inventory menu planning and costing. This dynamic course will prepare students to operate and manage a full-service restaurant.

Course Details:

Letter Grade Only

Lecture Hours: 18

Lab Hours: 162

Prerequisites:

Satisfactory completion of CUL77A.

Limitations on enrollment:

Not open for credit to students with credit in CUL77

CUL77A Introduction to Restaurant Operations

4 units

Set-up and operations of the campus restaurant, including planning,preparing, cooking, and serving food in the student-operatedrestaurant.

Course Details:

Letter Grade Only

Lecture Hours: 18

Lab Hours: 162

Limitations on enrollment:

Not open for credit to students with credit in CUL77

CUL78 Introduction to Catering and Event Hospitality

2 units

Introduction to event set up, service, preparation and break down. Principles of special event hospitality as it applies to event organization and logistics.

CUL79 Advanced Foods and Catering

2 units

Plan, prepare and serve several large and small catered events during the semester.

Course Details:

Letter Grade Only

Lecture Hours: 18

Lab Hours: 54

Prerequisites:

Satisfactory completion of CUL78.

CUL80 Food Service Operations and Management

2 units

Nature and importance of food service management, including planning, organizing, controlling, and developing a realistic and dynamic personnel program.

Learn more about Culinary Arts

Aromas Restaurant & Café at Lake County Campus
A student-run restaurant simulating a real restaurant environment that is open to the public offering quick grab’n’go sandwiches, salads, and treats along with espresso coffee drinks and fruit smoothies. Aromas also offers dine-in lunch service for the full restaurant experience offering farm-to-fork culinary creations. Follow Aromas on Facebook or join our mailing list for menu information and upcoming events.

Students are encouraged to join the Culinary Club to stay connected. For more information, email aromascafe@yccd.edu or call 707.995.7310.