Earn a certificate in 12 months | Next semester starts January 23
Join us and become a leader in hospitality and culinary arts, a rapidly growing industry in Lake County and our surrounding neighbors.
Learn a variety of modern baking techniques including artisanal bread making, cakes, desserts, and pastries while working in the student-operated bakeshop.
Prepares you to secure jobs from restaurants, hotels, casinos, bakeries and other foodservice establishments.
Our Culinary Arts degree gives you the complete culinary skill set to successfully become the future Sous Chefs, Executive Chefs, Restaurant Managers and Business Owners in the rapidly growing foodservice industry.
Learn from experienced professors and instructors that have worked in the field.
Some course lectures are available online with an in-person lab component to work with your schedule.
With every class, you'll be earning credits that can help you transfer to a 4-year university.
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.
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.
Modern basic baking techniques that include bread making, modern basic desserts, and pastries techniques. Preparation takes place in the student-operated bakeshop.
Basic modern restaurant cooking techniques such as sauce making, meat cutting, seafood fabrication, lunch and dinner entree preparation. Use and operation of food service machines and equipment. Intro to culinary will also cover set up and operations of the campus restaurant, including planning, preparing, cooking, and serving food in the student operated restaurant.
CUL77A Intro to Restaurant Operations
Set-up and operations of the campus restaurant, including planning, preparing, cooking, and serving food in the student-operated restaurant.
Introduction to event set up, service, preparation and break down. Principles of special event hospitality as it applies to event organization and logistics.