Culinary Advanced, Certificate T0457
Program: T0457Looking 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 |
| HRM 56 | Hospitality Supervision | 3.0 |
| CUL 102 | Professional Cooking I | 3.0 |
| CUL 104 | Garde Manger | 3.0 |
| CUL 105 | Baking and Pastry I | 3.0 |
| Total: | 14.0 |
HRM 52 1st 8 wks, CUL 102, 104 in 2nd 8 wks
Submit petition to earn certificate for Winter.
Visit: inside.mtsac.edu, Student Tab, #45
Winter Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 101 | Prof Cooking Foundations | 3.0 |
| Total: | 3.0 |
Certificate: Culinary Arts Level I, E0887
Spring Semester (Year 1)
| Course Prefix | Title | Units |
|---|---|---|
| CUL 103 | Professional Cooking II | 2.5 |
| CUL 107 | World Cuisines | 2.5 |
| CUL 111 | Exploring Beverages | 3.0 |
| CUL 113 | Commercial Food Production | 3.0 |
| CUL 91 | Culinary Work Experience | 2.5 |
| CUL 106 | (or) Baking and Pastry II | |
| CUL 108 | (or) Specialty Cuisines | |
| CUL 110 | (or) Street Foods | |
| CUL 112 | (or) Sustainability in Culinary Art | |
| CUL 121 | (or) American Regional Cuisine | |
| CUL 125 | (or) Food Service Entrepreneurship | |
| Total: | 13.5 |
Fall Semester (Year 2)
| Course Prefix | Title | Units |
|---|---|---|
| HRM 57 | Hospitality Cost Control | 3.0 |
| HRM 59 | Intro to Food & Beverage Mgmnt | 3.0 |
| CUL 114 | Dining Room Service Manag | 7.0 |
| CUL 115 | (and) Restaurant Operations | |
| Total: | 13.0 |
Certificate: Culinary Advanced T0457
Submit petition: inside.mtsac.edu, Student Tab#45
43.5
Total number of Units
Total Number of Units: 43.5
Program Notes
Select ONE Elective course:
CUL 106
CUL 107
CUL 108
CUL 109
CUL 110
CUL 112
HRM 62
HRM 72
Course Offering Information:
CUL 102, 104, 105, & 107 (8 week session)
Degree requirements include reading competency. This requirement is met by attaining eligibility for READ 100. You may complete READ 90 or take the reading placement exam and earn a 65 or higher (eligibility for READ 100).
