Degree Requirements and Courses
Learn more about certificate and degree requirements, course content, recommended sequence, and schedule.
Hospitality – Culinary Arts Concentration Certificate
Certificate | SC Program: CT.3246
Academic Plan
An academic plan shows all the courses you need to graduate and a suggested order in which you should take them. To make your personalized comprehensive education plan, please make an appointment with a counselor.
Choose your path
Map your education by viewing the program map for the degree or certificate you’re interested in earning below. Meet with a counselor to create your official comprehensive education plan.
A program map shows all the required and recommended courses you need to graduate and a suggested order in which you should take them. The suggested sequence of courses is based on enrollment and includes all major and general education courses required for the degree.
Fall Semester, First Year
7 Units TotalCULA 45
M
5
Basic Food Production
CULA 45
This is a beginning laboratory course in food preparation and presentation including cooking equipment, techniques, safety procedures, use of weights and measures, and interpretation of recipes. Product identification and basic cooking techniques and procedures based on nutrition and classic preparation methods are presented. Students are provided hands-on experience in preparing meals by following recipe structure and using and modifying recipes based on knowledge gained through the course. Food preparation is produced in a time-restricted setting to prepare for functioning in a commercial kitchen. This course is designed for students interested in pursuing a career in Culinary Arts/Culinary Management.
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CULA 50
M
2
Sanitation and Safety
CULA 50
This course will provide instruction in the proper use of safety and sanitation principles and practices for personal and institutional application. Methods and techniques for handling foods safely are examined, including food preparation, storage, service, and the prevention of food contamination. Also covered are the importance of microorganisms, foodborne illness and food allergies, sanitary facilities and equipment, accident prevention, crisis management, and pest management. Compliance with city, state, and federal health regulations as embodied in HACCP (Hazard Analysis Critical Control Point) are emphasized, along with the supervisor's responsibilities in maintaining high standards of these principles. This course will provide updated information on USDA, FDA, Codex, and ISO 24,000 regulations and their relationship to food borne illness. This course also covers the safe use of culinary equipment and its proper use to avoid accidents.
The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
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The student receives a certificate of completion from the Educational Foundation of the National Restaurant Association upon the successful completion of this course with a passing grade of 75% or higher. This course is required for all Culinary Arts/Culinary Management students and is advised to be taken as the first course prior to all other culinary courses or in conjunction with the first few. It may be used for American Culinary certification and recertification, and is required for the Dietary Service Supervisor Certificate offered by the Nutrition Department. This course may be offered in a distance education format.
Spring Semester, First Year
14 Units TotalCULA 46
Pre.
M
5
Advanced Foods
CULA 46
This course examines advanced principles of food preparation of foods served in restaurants. Emphasis is given to the planning and preparation of food products relating to restaurants, hotels, and specialty food operations.
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CULA 49
M
2
Menu Planning and Cost Analysis
CULA 49
This course is designed to summarize the basic principles of menu planning and layout for various food service operations. Topics included are pricing, nutrition, and types of menus. This course may be offered in a distance education format.
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CULA 55
M
2
Food and Beverage Cost Control
CULA 55
Advisory: English Placement Level 5 or higher.
This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
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This course will cover the function of purchasing from the viewpoint of management. It discusses channels of distribution, buying techniques, specification writing, and other principles needed to perform this critical activity. This course may be offered in a distance education format.
CULA 172
M
2
Baking
CULA 172
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings, are undertaken. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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CULA 65
M
3
Dining Room Service
CULA 65
In this course, students will learn in a live environment, the skills and techniques of the "front of the house" service staff. Throughout this course, students will rotate through basic dining room positions, learning and practicing their skills in front of dining room guests, in our public dining facility. Emphasis will be on the basic serving techniques and on customer satisfaction.
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Fall Semester, Second Year
2 Units TotalCULA 75
Pre.
M
2
Pastry
CULA 75
This course covers fundamental baking skills for students who intend to specialize in baking and pastry making for commercial production. Production of yeast and quick breads, cakes, cookies, pies, and pastries, as well as decorating and icings, are undertaken, with emphasis placed on more sophisticated items and gourmet specialties, including cakes and pastries for weddings, birthdays, and special occasions. Gourmet baked items and pastries are produced in a time-restricted, quality-minded setting. This course is for students pursuing a career in culinary arts/culinary management.
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Please see a counselor to discuss options for meeting general education requirements for transfer to California State Universities (CSU) and/or University of California (UC) campuses, as well as any specific additional courses that may be required by your chosen institution of transfer.
*Alternative Courses: Please see a Shasta College counselor for alternative course options. You can also view the following to find other courses to meet degree/certificate requirements:
- California State Universities – General Education
- IGETC – Intersegmental General Education Transfer Curriculum
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Contact Info
Phone
(530) 242-7724
Fax
(530) 225-4652
Academic/Instructional Division Office
Phone
(530) 242-7560
Location
Main Redding Campus | 1023
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