Culinary Arts Certificate
Culinary Arts Certificate of Achievement
The Culinary Arts Certificate of Achievement is an intentional and specific expansion of the hospitality management program at Mission College. Students gain a solid command of traditional and modern food preparation, presentation, and service practices common throughout the industry.
Menu planning, cost control and the maintenance of a safe, fair, and equitable working environment are reinforced. A complete chef’s uniform is required.
Program Learning Outcomes
- Students will demonstrate command of traditional and contemporary culinary preparation and service practices.
- Students will supervise diverse kitchen team in the execution of complete and effective food production and service.
- Students will demonstrate efficient and proficient utilization of the operating control cycle and related resources.
Meet the Following Requirements
- Complete all required certificate courses with a C (or P) or better.
- Complete at least 1/3 of the program courses at Mission College to establish residency.
- Requirements here apply to the current catalog year and are subject to change. Visit DegreeWorks in My Mission Portalto view requirements based your catalog year.
- Not all classes are offered each semester.
Core Curriculum Courses Required
Note: these courses are also the required core courses for the Culinary Arts degree.
|FDR 050A||Introduction to the Hospitality Industry (3.0 Lecture)||3.0|
|FDR 051||Basic Food Preparation (2.0 Lecture/3.0 Lab)||5.0|
|FDR 053||Restaurant Operations (1.0 Lecture/5.0 Lab)||6.0|
|FDR 058||Cost Control for Foodservice Organizations (3.0 Lecture)||3.0|
|FDR 072||Intermediate Cuisine (2.0 Lecture/1.0 Lab)||3.0|
|FDR 073||Fundamentals of Baking and Confectionery (1.0 Lecture/1.0 Lab)||2.0|
|FDR 075||Menu Planning (2.0 Lecture)||2.0|
|FDR 079||Introduction to Food and Wine Pairing (2.0 Lecture/1.0 Lab)||3.0|
|FDR 096||Healthy Cuisine (1.0 Lecture/1.0 Lab)||2.0|
|INF 050||Sanitation and Safety (2.0 Lecture)||2.0|
|Occupational Work Experience||3.0|
Choose a Minimum of 6.0 Electives Units Below
|FDR 054||Hotel and Restaurant Accounting (3.0 Lecture)||3.0|
|FDR 055||Procurement for Foodservice Operations (3.0 Lecture)||3.0|
|FDR 060A||Food Service Facilities Planning (3.0 Lecture)||3.0|
|FDR 074||Intermediate Baking and Confectionery (1.0 Lecture/1.0 Lab)||2.0|
|FDR 076||Sales and Marketing in the Hospitality Industry (3.0 Lecture)||3.0|
|FDR 078||Advanced Baking and Pastry (1.0 Lecture/1.0 Lab)||2.0|
|FDR 081||Intro to Wines and Spirits of the World (2.0 Lecture)||2.0|
|FDR 082||Introduction to Chocolate and Confectionary (1.0 Lecture/1.0 Lab)||2.0|
|FDR 085||Foundations for Sustainability in Hospitality, Tourism and Leisure Services (2.0 Lecture)||3.0|
|FDR 086||Beginning Bread Making (1.0 Lecture/1.0 Lab)||2.0|
|FDR 105||Catering Management and Operations (1.0 Lecture/1.0 Lab)||2.0|
|FDR 106A||Starting a Mobile Food Business (2.0 Lecture)||2.0|
|FDR 106B||Food Trucks: Mobile Food Operations (1.0 Lecture/0.5 Lab)||2.0|
|Occupational Work Experience||2.0|
Note: The 2.0 units of work experience are composed of 150 hours (minimum) of actual hands-on experience in various food service operations.
|Total Required Units||44.0|
Careers in Culinary Arts
- Creative problem solving
- Customer centric approach
- Management skills
- Communication skills and being bilingual a plus
- Cultural awareness in dealing with a variety of backgrounds/customs
- Strong work ethic and commitment
- Knowledge of safety requirements and attention to detail
Careers in the Field
- Hotel operations, including front desk, housekeeping, restaurant staff and porters
- Restaurant operations, including cook, server, manager, host, bartender
- Sommelier (expert in wine)
- Restaurant Owner
- Event Planner
- Executive Chef
- Catering Manager or Assistant
- Hotel General Manager and management
- Travel Agent and Tour Guide
- Marketing and Public Relations