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Guided Pathways

Guided Pathways

Culinary Advance, Certificate T0457

Program: T0457
Looking 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.
Suggested Sequence of Coursework
Fall Semester 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 105 Baking & Pastry I 3.0
HRM 56 Hospitality Supervision 3.0
Total:   14.0
Spring Semester 1
Course Prefix Title Units
CUL 103 Professional Cooking II 3.0
CUL 104 Garde Manger 3.0
CUL 111 Exploring Beverages 3.0
HRM 57 Hospitality Cost Control 3.0
HRM 61 Menu Planning 3.0
Total:   15.0
Fall Semester 2
Course Prefix Title Units
CUL 114 Dining Room Service Mgmt 0.0
CUL 115 (or) Restaurant Operations
CUL 110 Street Foods 0.0
CUL 112 (or) Sustainability in Cul Art
CUL 91 Culinary Work Experience 5.0
CUL 106 Baking and Pastry II 3.0
CUL 107 (or) World Cuisines
CUL 108 (or) Cooking for Special Diets
CUL 109 (or) Butchery & Charcuterie
HRM 62 (or) Event Planning
HRM 72 (or) Hospitality Procurement
Total:   8.0
Apply for Certificate; Admissions & Records
37
Total number of Units
Just
$46
Per Unit
70% of students pay close to nothing with financial aid. Compare costs.
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