Culinary Arts - Level II, Certificate N0898
Program: N0898Looking for guidance? A counselor can help.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.
This Guided Pathways for Success (GPS) is a suggested sequence of coursework needed for program completion. It is not an official educational plan. Schedule an appointment with a counselor or advisor as soon as possible to create an individualized Mountie Academic Plan (MAP) specific to your goals and needs.To speak with a counselor, please visit www.mtsac.edu/counseling or call the Counseling Department at (909) 274-4380
Suggested Sequence of CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 52 | Food Safety & Sanitation | 2.0 |
| CUL 101 | Prof Cooking Foundations | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 104 | Garde Manger | 3.0 |
| CUL 121 | American Regional Cuisine | 2.5 |
| Total: | 13.5 |
Take HRM 52 1st 8 wks, CUL 102, 104, 121 2nd 8 wks
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 107 | World Cuisines | 2.5 |
| CUL 108 | Specialty Cuisines | 3.0 |
| CUL 113 | Commercial Food Production | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| Total: | 14.0 |
Certificate Culinary Arts - Level II N0898
Certificate: Culinary Arts Level I E0887
Submit petition in portal, Student Self-Service#45
27.5
Total number of Units
Total Number of Units: 27.5
Program Notes
Recommendation:
HRM 52 may be taken in the Winter or Summer before the Culinary Arts courses.
Nutrition courses may be take in Winter or Summer after completing the Culinary Arts courses.
Course information:
CUL 102, 107, 104, & 104 are offered in 8 weeks sessions.
