Culinary Arts

For those interested in becoming leaders in the hospitality and culinary arts, a rapidly growing industry in Lake County and our surrounding neighbors, contact a registration representative at 707-995-7900 or visit the campus at 15880 Dam Road Extension in Clearlake.

Degrees and Certificates

Culinary Arts – Associate in Arts

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.

Program Learning Outcomes

Upon successful completion of this program, students will be able to:

  1. Students can create two seasonal sustainable 5-course menus using seafood from the Monterey Bay Aquarium’s seafood watch program, local seasonal produce and proteins.
  2. Students can successfully cost an Aromas menu item and find its accurate selling cost.
  3. Students can successfully obtain employment in the restaurant and hospitality field.
  4. Students will demonstrate professionalism in appearance, teamwork and promptness.
  5. Student will understand and utilize the appropriate cooking methods and techniques according to industry standards.

Required Courses

Course NumberCourse TitleUnits
BCA15Business Computer Applications - Beginning3
CUL72Introduction to Purchasing for Food Service & Hospitality2
CUL73Sanitation, Safety, and Storage1
CUL74Introduction to Baking and Pastry3
CUL75Advanced Baking and Pastry3
CUL76Introduction to Culinary Operations8
CUL77Advanced Culinary Operations7
CUL78Introduction to Catering and Event Hospitality2
CUL79Advanced Foods and Catering2
CUL80Food Service Operations and Management2
CWEE45A or
CWEE45B
Occupational Work Experience-Volunteer
Occupational Work Experience-Paid
1
TOTAL
34
Culinary Arts – Certificate of Achievement

The Culinary Arts Certificate of Achievement 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 the certificate 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.

Required Courses

Course NumberCourse TitleUnits
CUL72Introduction to Purchasing for Food Service & Hospitality2
CUL73Sanitation, Safety, and Storage1
CUL74Introduction to Baking and Pastry3
CUL76Introduction to Culinary Operations8
CUL77Advanced Culinary Operations7
CUL78Introduction to Catering and Event Hospitality2
CUL80Food Service Operations and Management2
TOTAL
25
Baking – Certificate of Achievement

The Baking Certificate of Achievement provides students with the skills and abilities necessary to gain employment in the growing bakery and pastry industry.

Required Courses

Course NumberCourse TitleUnits
BCA15Business Computer Applications - Beginning3
CUL72Introduction to Purchasing for Food Service & Hospitality2
CUL73Sanitation, Safety, and Storage1
CUL74Introduction to Baking and Pastry3
CUL75Advanced Baking and Pastry3
CUL78Introduction to Catering and Event Hospitality2
CUL80Food Service Operations and Management2
CWEE 45A or
CWEE 45B
Occupational Work Experience - Volunteer
Occupational Work Experience - Paid
2
TOTAL
18

For more information about this program, please contact Chef Robert Cabreros at rcabrero@yccd.edu

Course Descriptions

CUL 72 – Introduction to Purchasing for Food Service & Hospitality (2 units)
Supervisory control procedures, food and labor costs, receiving, inventory, storeroom, employee use, and maintenance of accurate records for food service and hospitality professionals.

CUL 73 – Sanitation, Safety, and Storage (1 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.

CUL 74 – Introduction to Baking and Pastry (3 units)
Modern basic baking techniques that include bread making, modern basic desserts, and pastries techniques. Preparation takes place in the student-operated bakeshop.

CUL 75 – 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.

CUL 76 – Introduction to Culinary Operations (8 units)
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.

CUL 77 – Advanced Culinary Operations (7 units)
Advanced modern restaurant cooking methods, such as Grade Manager,French stock and sauce making, advanced principles of meat cookery, advanced meat & seafood fabrication and identification, and advanced vegetable and starch identification and cookery. Setup and management of the campus restaurant, including scheduling, marketing, inventory menu planning and costing.

CUL 78 – Introduction to Catering and Event Hospitality (2 units)
Introduction to event set up, service, preparation and break down. Principles of special event hospitaliy as it applies to event organization and logistics.

CUL 79 – Advanced Foods and Catering (2 units)
Plan, prepare and serve several large and small catered events during the semester. Pre-requisite: CUL 78 with a grade of C or better.

CUL 80 – 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. Pre-requisite: CUL 72 with a grade of C or better.