Culinary arts plus at least 2 units from:
CULN 150 CULN 215
Topics in Culinary Arts...............................0.3-4 Decorative Confectionary Showpieces........... 1
plus at least 2 units from:
COOP 170 Occupational Work Experience.................... 1-4 COOP 170A Internship in Occupational Work Experience.................................................... 1-4
plus at least 2.5 units from:
plus at least 2 units from:
Certificate of achievement - Restaurant management
CULN 225
Laboratory Topics in Catering and Special Events............................................0.3-4
COOP 170 Occupational Work Experience.................... 1-4 COOP 170A Internship in Occupational Work Experience.................................................... 1-4
total minimum required units
38
Certificate of achievement - Culinary arts
This in-depth, hands-on training program prepares students for a professional culinary career. Our certificate program is accredited by the American Culinary Federation Educational Institute, a national organization of professional chefs. Our graduates enter the culinary field, and many have progressed to the position of executive chef. Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes. required courses
CULN 105 CULN 110 CULN 115 CULN 120 CULN 127 CULN 153 CULN 154 CULN 160 CULN 165 CULN 166 CULN 175 CULN 180 CULN 185 CULN 190 CULN 191 CULN 195 CULN 220 CULN 224
plus at least 2.5 units from:
CULN 225
units
Introduction to the Kitchen.............................. 0.5 Orientation to Hospitality................................. 3 Culinary Mathematics...................................... 1.5 Fundamentals of Cuisine................................. 5 Garde Manger.................................................. 2 Safety and Sanitation....................................... 2 Menu Development and Planning.................... 2 Fundamentals of Beverage, Wine and Spirits............................................................... 3 Dining Room Operations.................................. 2 Dining Room Operations Laboratory............... 2 Meat, Poultry and Fish Fabrication.................. 2 Fundamentals of Baking.................................. 3.5 Nutritional Guidelines in Food Preparation...... 2 Purchasing Systems and Operations.............. 2 Purchasing Systems and Operations Laboratory........................................................ 2 Supervisory Management in Food Operations........................................................ 3 Advanced Cuisine............................................ 5 Catering Business and Operations.................. 2
Laboratory Topics in Catering and Special Events............................................ 0.3-4
total minimum required units
49
Our in-depth, hands-on training program prepares students to begin their careers in restaurant management. Our graduates enter the hospitality industry, and many progress to management positions. Culinary and food service students must have a current record of satisfactory tuberculosis (TB) screening on file in the Culinary Department Office by the beginning of classes. Students are required to supply their own equipment and uniforms depending on the class. To earn a certificate of achievement, students must complete each course used to meet a certificate requirement with a “C” grade or higher. Certificate requirements may only be completed by attending a combination of day and evening classes. required courses
CULN 105 CULN 110 CULN 115 CULN 120 CULN 153 CULN 154 CULN 160 CULN 165 CULN 166 CULN 180 CULN 185 CULN 190 CULN 191 CULN 195 CULN 201 CULN 216 CULN 220 CULN 224
units
Introduction to the Kitchen.............................. 0.5 Orientation to Hospitality................................. 3 Culinary Mathematics...................................... 1.5 Fundamentals of Cuisine................................. 5 Safety and Sanitation....................................... 2 Menu Development and Planning.................... 2 Fundamentals of Beverage, Wine and Spirits............................................................... 3 Dining Room Operations.................................. 2 Dining Room Operations Laboratory............... 2 Fundamentals of Baking.................................. 3.5 Nutritional Guidelines in Food Preparation...... 2 Purchasing Systems and Operations.............. 2 Purchasing Systems and Operations Laboratory........................................................ 2 Supervisory Management in Food Operations........................................................ 3 Principles of Food, Beverage, and Labor Cost Controls......................................... 3 Food and Wine Pairing..................................... 1.5 Advanced Cuisine............................................ 5 Catering Business and Operations.................. 2
plus at least 2.5 units from:
CULN 225
Laboratory Topics in Catering and Special Events ........................................................ 0.3-4
plus at least 2 units from:
COOP 170 Occupational Work Experience.................... 1-4 COOP 170A Internship in Occupational Work Experience.................................................... 1-4
total minimum required units
49.5
Note: DVC’s restaurant management certificate is geared primarily toward DVC’s culinary students desiring some additional management coursework. Students who are 174
PROGRAMs and courses
Diablo Valley College
Catalog 2010-2011