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Culinary Arts

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Questions?

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu
Career Outlook Culinary Arts

Business Division
Certificate E0373

The program prepares students for entry-level career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, and nutrition. Students who successfully complete the requirements for this certificate will also earn a nationally recognized Food Protection Manager Certification. 

Required Courses

Industry StatisticsJob Titles & Salaries
Select a related job title below to view demand & salary information
    • Chefs and Head Cooks

      Chefs and Head Cooks

      SOC Career Code: 35-1011.00

      Direct and may participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods. May plan and price menu items, order supplies, and keep records and accounts.

      Typical Hourly Salary
      $45.87

      The figure above is based off a percentile of 90 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $47,612.93
      Annual Job Openings
      3,786

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Institution and Cafeteria Cooks

      Institution and Cafeteria Cooks

      SOC Career Code: 35-2012.00

      Prepare and cook large quantities of food for institutions, such as schools, hospitals, or cafeterias.

      Typical Hourly Salary
      $24.79

      The figure above is based off a percentile of 90 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $34,703.45
      Annual Job Openings
      4,945

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Private Household Cooks

      Private Household Cooks

      SOC Career Code: 35-2013.00

      Prepare meals in private homes. Includes personal chefs.

      Typical Hourly Salary
      $25.37

      The figure above is based off a percentile of 90 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $42,348.80
      Annual Job Openings
      45

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Restaurant Cooks

      Restaurant Cooks

      SOC Career Code: 35-2014.00

      Prepare, season, and cook dishes such as soups, meats, vegetables, or desserts in restaurants. May order supplies, keep records and accounts, price items on menu, or plan menu.

      Typical Hourly Salary
      $20.58

      The figure above is based off a percentile of 90 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $30,610.44
      Annual Job Openings
      32,339

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
    • Short Order Cooks

      Short Order Cooks

      SOC Career Code: 35-2015.00

      Prepare and cook to order a variety of foods that require only a short preparation time. May take orders from customers and serve patrons at counters or tables.

      Typical Hourly Salary
      $19.49

      The figure above is based off a percentile of 90 percent. 100 mile radus icon for career resultsAll job data and figures based on a 100 mile radius from Mt. SAC

      Top Entry-Level Education
      Chart Legend
      • Doctoral Degree Or More
      • Master's Degree
      • Bachelor's Degree
      • Associate's Degree
      • Some College
      • Certificate
      • High School Diploma Or Less
      Median Salary Earnings
      $29,494.38
      Annual Job Openings
      3,181

      Openings are regional vacancies due to growth and turnover in this career.All job data and figures based on a 100 mile radius from Mt. SAC

      Historical Wages
How to Complete the Program

Guided Pathways

Program Guided Pathways
Certificate Information

Why Choose Our Program?

Hands on experience that provides the student a combination of practical skills and technical knowledge

Certificate & Degree Details

Select a certificate below to expand details
  • Culinary Arts

    Business Division
    Certificate E0373

    The program prepares students for entry-level career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, and nutrition. Students who successfully complete the requirements for this certificate will also earn a nationally recognized Food Protection Manager Certification. 

    Required Courses

    Course Prefix Course Name Units
    HRM 52Food Safety and Sanitation2
    CUL 102Professional Cooking I3
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 107World Cuisines3
    Choose one course from the following:3
    NF 10
    Nutrition for Health and Wellness
    NF 20
    Principles of Food with Laboratory
    NF 25
    Introduction to Nutrition Science
    or NF 25H
    Introduction to Nutrition Science - Honors
    NF 40
    Healthy American Cuisine
    Total Units17

    Guided Pathways of Study Suggested Course Sequence   

  • Culinary Arts Management, AS

    Business Division 
    Degree S0448

    The program prepares students for career opportunities in restaurants, catering, hotels, theme parks and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. 

    Required Courses 

    Course Prefix Course Name Units
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II3
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 111Exploring Beverages3
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 61Menu Planning3
    Restaurant Operations (Must be taken together)
    CUL 91Culinary Work Experience5
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations3
    Required Electives 3
    Select one from the following:
    CUL 106
    Baking and Pastry II
    CUL 107
    World Cuisines
    CUL 108
    Cooking for Special Diets
    CUL 109
    Butchery & Charcuterie
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    HRM 62
    Event Planning and Catering
    HRM 72
    Hospitality Purchasing and Procurement
    Total Units43

    Guided Pathways of Study Suggested Course Sequence   

  • Culinary Advanced

    Business Division
    Certificate T0457

    The certificate prepares students for career opportunities in restaurants, catering, hotels, theme parks, and other food service businesses. Students gain practical training in the use of commercial equipment and acquire the skills necessary to be successful in the field of culinary arts such as: knife skills, food production, presentation, menu development, portion control, cost control, menu planning, and nutrition. Students who successfully complete the requirements for this degree will also earn the Food Protection Manager Certification. The program combines management theory and practical application of skills and abilities preparing them to meet the needs of employers.

    Required Courses

    Course Prefix Course Name Units
    HRM 52Food Safety and Sanitation2
    HRM 56Hospitality Supervision3
    HRM 57Hospitality Cost Control3
    HRM 61Menu Planning3
    CUL 101Professional Cooking Foundations3
    CUL 102Professional Cooking I3
    CUL 103Professional Cooking II3
    CUL 104Garde Manger3
    CUL 105Baking and Pastry I3
    CUL 111Exploring Beverages3
    Restaurant Series
    CUL 91Culinary Work Experience5
    CUL 114Dining Room Service Management3
    CUL 115Restaurant Operations3
    Required Electives
    Choose 3 units from the following: 3
    HRM 62
    Event Planning and Catering
    HRM 72
    Hospitality Purchasing and Procurement
    CUL 106
    Baking and Pastry II
    CUL 107
    World Cuisines
    CUL 108
    Cooking for Special Diets
    CUL 109
    Butchery & Charcuterie
    CUL 110
    Street Foods
    CUL 112
    Sustainability in Culinary Arts
    Total Units43

     Guided Pathways of Study Suggested Course Sequence  

Contacts

Department Contact

Contact: Shelley DoonanTitle: Program CoordinatorContact: SDoonan@mtsac.edu

Office Contact

Location: Building 78-1120Phone: (909) 274 - 4856