Advanced Culinary Arts, Certificate of Achievement (C)
The Certificate of Achievement in Advanced Culinary Arts (C in Advanced Culinary Arts) prepares students for employment in the hospitality industry. There are on-campus labs (cafeteria, coffee shop, Gourmet Dining Room, etc.) available for students to practice what they have gained in lecture/theory. The department mission contributes to the Mission of the College which includes “Success for all students as they earn a degree or certificate, prepare for transfer, or gain the occupational competence and academic skills needed to advance in their careers.” We provide skills that pay bills!
Positions that student can expect to find upon graduation include:
- Banquet Chef; Certified Executive Chef (CEC); Chef; Chef, Instructor; Cook; Corporate Executive Chef; Executive Chef (Ex Chef); Executive Sous Chef; Head Cook; Line Cook.
- Cafeteria Manager, Dietary Supervisor, Food and Nutrition Services Supervisor, Food Production Supervisor, Food Service Director, Food Service Manager, Food Service Supervisor, Kitchen Manager, Kitchen Supervisor, Restaurant Manager.
- Appetizer Preparer, Back Line Cook, Banquet Cook, Breakfast Cook, Broil Cook, Cook, Fry Cook, Grill Cook, Line Cook, Prep Cook (Preparation Cook).
- Car Hop, Deli Clerk (Delicatessen Clerk), Deli Worker (Delicatessen Worker), Dietary Aide, Food Service Assistant, Food Service Worker, Prep Cook (Preparation Cook), Sandwich Artist, School Cafeteria Cook, Server.
- Baker, Bakery Clerk, Bakery Manager, Cake Decorator, Dough Mixer, Machine Operator, Mixer, Pastry Chef, Processor, Scaler.
Certificate of Achievement Requirements
Complete all Department Requirements for the Certificate of Achievement with a cumulative grade point average (GPA) of 2.0 or better or “Pass” in all courses required. Candidates for a Certificate of Achievement are required to complete at least 20% of the department requirements through SBCC.
|CA 134||Hospitality Supervision||2|
|CA 204||Advanced Restaurant and Culinary||4|
|CA 215||Modern Food: Style, Design, Theory and Production||2|
|CA 261||Restaurant Ownership||2|
|Complete 8 units from the following:||8|
|Hospitality Sanitation And Safety|
|Advanced Artisan Baking|
|Food Service: Nutrition|
|Advanced Sauce Making|
|Advanced Pastry Arts|
- Apply the concepts and techniques of sanitation to a food service environment.
- Demonstrate the use of proper purchasing, storage and costing techniques to profitably operate a fine dining establishment.
- Demonstrate the ability to work in a variety of dining room environments as a bus-person, waiter, table captain and sommelier.
- Describe the skills and knowledge needed to be a lead cook, saucier, sous-chef, assistant pastry chef in a food service establishment
- Articulate the knowledge needed to be a supervisor in a food service establishment.
Make an appointment with your SBCC academic counselor through Starfish to create a Student Education Plan that reflects a recommended course sequence for this program that is tailored to your individual needs.