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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 CourseworkIndicates Courses Offered Online
Fall Semester (Year 1)
Course Prefix Title Units
HRM 52 Food Safety & Sanitation 2.0
HRM 56 Hospitality Supervision 3.0
CUL 101 Prof Cooking Foundations 3.0
CUL 102 Professional Cooking I 3.0
CUL 105 Baking & Pastry I 3.0
Total:   14.0
Spring Semester (Year 1)
Course Prefix Title Units
HRM 57 Hospitality Cost Control 3.0
HRM 61 Menu Planning 3.0
CUL 103 Professional Cooking II 3.0
CUL 104 Garde Manger 3.0
CUL 111 Exploring Beverages 3.0
Total:   15.0
Fall Semester (Year 2)
Course Prefix Title Units
CUL 91 Culinary Work Experience 5.0
CUL 114 Dining Room Service Mgmt 6.0
CUL 115 (and) Restaurant Operations
HRM 62 Event Planning 3.0
HRM 72 (or) Hospitality Procurement
CUL 106 (or) Baking and Pastry II
CUL 107 (or) World Cuisines
CUL 108 (or) Cooking for Special Diets
CUL 109 (or) Butchery & Charcuterie
CUL 110 Street Foods 0.0
CUL 112 (or) Sustainability in Cul Art
Total:   14.0
Certificate: Culinary Advance T0457 Submit petition to Admissions & Records
Total number of Units
Per Unit
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