Certificate & Degree Details

• Culinary - Advanced Certificate

  Business Division
  Culinary, Hospitality, Nutrition & Foods Department
  The Advanced Culinary Certificate prepares students for employment in restaurants, hotels, catering operations, theme parks, and other foodservice settings. This hands-on program provides training in both foundational and advanced culinary techniques, including hot and cold food preparation, baking, plating, menu development, portion control, and cost control.
  Students gain experience with commercial kitchen equipment and apply their skills in Cafe 91, Mt. SAC’s student-operated restaurant. The curriculum also includes instruction in food safety, front-of-house operations, and hospitality supervision. Elective options allow for specialization in areas such as entrepreneurship and specialty cuisines.

  Graduates are prepared for success in the fast-paced culinary industry and earn the nationally recognized Food Protection Manager Certification upon completing the program.

  Required Courses

  Course List

  Course Prefix	Course Name	Units
  CUL 101	Professional Cooking Foundations	3
  CUL 102	Professional Cooking I	3
  CUL 103	Professional Cooking II	2
  CUL 104	Garde Manger	3
  CUL 105	Baking and Pastry I	2
  CUL 107	World Cuisines	2
  CUL 111	Exploring Beverages	3
  CUL 113	Commercial Food Production	3
  CUL 114	Dining Room Service Management	3
  CUL 115	Restaurant Operations	4
  HRM 52	Food Safety and Sanitation	2
  HRM 56	Hospitality Supervision	3
  HRM 57	Hospitality Cost Control	3
  HRM 59	Introduction to Food and Beverage Management	3
  Required Electives		2-4
  Choose a minimum of 2 units from the following:
  CUL 91	Culinary Work Experience
  CUL 106	Baking and Pastry II
  CUL 108	Cooking for Special Diets
  CUL 112	Sustainability in Culinary Arts
  CUL 117	Artisan Bread
  CUL 118	Specialty Cakes
  CUL 121	American Regional Cuisine
  CUL 125	Food Service Entrepreneurship
  Total Units		41-43

• Culinary Arts Management AS Degree

  Business Division 
  Culinary, Hospitality, Nutrition & Foods Department
  Master the art of cooking while developing essential business management skills in our Culinary Arts AS degree program. Students receive hands-on training in a state-of-the-art commercial kitchen, working with professional-grade tools and high-quality ingredients. The program emphasizes the preparation of a diverse range of dishes and global cuisines, adherence to food safety standards, and a solid foundation in foodservice business operations. Through a balanced curriculum that integrates culinary techniques with management theory, students are prepared for rewarding careers in restaurants, catering, hotels, resorts, theme parks, and other foodservice industry segments. This program equips graduates with the skills, knowledge, and professionalism employers seek. Embark on a culinary journey that combines passion with professionalism, equipping you with the skills and credentials to thrive in the dynamic foodservice industry.

  Required Courses 

  Course List

  Course Prefix	Course Name	Units
  CUL 101	Professional Cooking Foundations	3
  CUL 102	Professional Cooking I	3
  CUL 103	Professional Cooking II	2
  CUL 104	Garde Manger	3
  CUL 105	Baking and Pastry I	2
  CUL 107	World Cuisines	2
  CUL 111	Exploring Beverages	3
  CUL 113	Commercial Food Production	3
  CUL 114	Dining Room Service Management	3
  CUL 115	Restaurant Operations	4
  HRM 52	Food Safety and Sanitation	2
  HRM 56	Hospitality Supervision	3
  HRM 57	Hospitality Cost Control	3
  HRM 59	Introduction to Food and Beverage Management	3
  Required Electives		2-4
  Select a minimum of 2 units:
  CUL 91	Culinary Work Experience
  CUL 106	Baking and Pastry II
  CUL 108	Cooking for Special Diets
  CUL 112	Sustainability in Culinary Arts
  CUL 117	Artisan Bread
  CUL 118	Specialty Cakes
  CUL 121	American Regional Cuisine
  CUL 125	Food Service Entrepreneurship
  Total Units		41-43