Restaurant Service Certificate of Achievement

Program Description

The Restaurant Service Certificate is designed for students interested working the front of the house in commercial restaurants, institutions, health care facilities, school food services, and other related food service industries. Students will learn team dynamics and how to work with diverse groups.

The pathway below represents an efficient and effective course taking sequence for this program.  Individual circumstances might require some changes to this pathway.  It is always recommended that you meet with an academic counselor to develop a personalized educational plan.

Division

Applied Technology, Transportation & Culinary Arts

Department

Culinary Arts

Career and Academic Pathway (CAP)

Business, Information Technology, Hospitality

Program Learning Outcomes

  1. Establish and maintain safety and sanitation procedures.

  2. Prepare standardized recipes using a variety of cooking techniques which meet industry quality standards.

  3. Prepare a variety of recipes of utilizing the correct techniques, ingredients and equipment which meet industry quality standards.

  4. Define and articulate the core values of the culinary professional.

Program Map

GE General Education
O Available Online
Program Requirement
P Program Prerequisites

1st Semester

15 units
CULART 080
Small Business and Catering Management
This course covers catering and banquet techniques for serving 25 to 100 people. It includes developing a small business that will work with clients to develop an event, including customizing a menu and calculating staffing needs for preparation, cooking, transporting, setting up, serving and cleaning up. This course also caters to event planning. (Formerly CULART 180)

Course Details:

CULART 225
Sanitation and Safety
This course focuses on the sanitation and safety issues involved with handling food through the food service process. Topics include the prevention of food borne illnesses; responsibilities of the food service manager and employees; the characteristics of a food-safe facility; food safety guidelines; and Hazard Analysis and Critical Control Point (HACCP) system and Serve Safe.

Course Details:

  • Transfers to CSU
    • CULART 010
    Restaurant Service and Catering I
    This course provides a supervised internship in the Culinary Arts Program's operational restaurant. The concentration will be on building basic preparation techniques, recipe standardization, time management, and preparing meals for customers. 

    Course Details:

    2nd Semester

    12 units
    CULART 011 or CULART 012
    This course provides a supervised internship in a student-run restaurant. The concentration will be building on the basic preparation techniques, recipe standardization, time management, and preparing meals for customers. The skills learned in this course will build on skills learned in Internship I.  

    Course Details:

    1. Prerequisite: CULART 010
    OR
    This course provides a supervised internship in the culinary arts operational food truck restaurant. The concentration will be on building management and technical skills needed to manage or run a kitchen and caterings from a food truck. 

    Course Details:

    1. Prerequisite: CULART 010
    CULART 161
    Quantity Food Preparation
    This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

    Course Details:

    1. Departmental Advisory: HOSP 160
    CULART 161
    Quantity Food Preparation
    This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

    Course Details:

    1. Departmental Advisory: HOSP 160
    HOSP 100
    Introduction to Hospitality and Customer Service
    This course is an overview of the structure and financial performances of the food service and hospitality industry. It focuses on orientation to customer service, cultural/economic trends, and career opportunities in food service, tourism and hospitality. (Formerly CULART 101)

    Course Details:

  • Transfers to CSU

    • 3rd Semester

    12 units
    CULART 161
    Quantity Food Preparation
    This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

    Course Details:

    1. Departmental Advisory: HOSP 160
    CULART 161
    Quantity Food Preparation
    This course details the basic principles, standards, procedures, and techniques necessary to prepare food for quantity production.

    Course Details:

    1. Departmental Advisory: HOSP 160
    CULART 240
    Procurement, Purchasing and Selection
    This course includes purchasing policies, specifications, procedures and controls and their implementation in the procurement of quantity foods, merchandise and supplies.

    Course Details:

    CULART 250
    Wine, Beverage, and Food Pairing Concepts
    This course explores customer psychology and trends in the bar and beverage industry. This course will also cover beer, spirits, serving styles, wine and beverage service, and food and wine pairing. A thorough study of major grape varietals, and world-wide appellations and growing climates.

    Course Details:

    HOSP 160
    Culinary Production and Kitchen Operations
    This course will expose the student to a variety of production methods within the hospitality industry,  with an emphasis on kitchen production, soups, sauces, stocks, equipment in a commercial kitchen, menu development, and cooking techniques used in a commercial kitchen. (Formerly CULART 160)

    Course Details:

  • Transfers to CSU