Certificate of Achievement - Culinary Arts

Culinarians will find plenty of career opportunities in Northern Nevada. Challenging positions are open in restaurants, hotels, assisted living centers, educational institutions, supermarkets, bakeries, pastry shops, hospitals, ski and lake resorts, corporate cafeterias and casinos.

Certificate Outcomes

Students completing the certificate will:
  • Demonstrate basic and intermediate culinary skills through a series of learned competencies including but not limited to knife care, cutting techniques, stock preparation, meal planning, and menu writing.
  • Demonstrate the knowledge to work in commercial hot food kitchens, commercial cold food kitchens, and commercial bakery kitchens.

AAS degrees are non-transfer degrees that are designed for students to enter the workforce.

To earn an AAS degree, students must:

  1. Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
  2. Complete a minimum of 15 units within the college.
  3. Satisfy General Education requirements for the AAS.
  4. Have no financial or library obligation to the college.
General Education Requirements
Communications3
Recommended:
Business Speech Communications
English3
Required:
Composition I
Composition I for International Students
Human Relations3
Required:
Leadership and Human Relations
Principles of Management
Mathematics3
Required:
The Business Chef
Certificate Requirements
CUL 100Sanitation/HACCP2
CUL 105Basic Skills Development3
CUL 106Understanding Culinary Techniques I6
CUL 108Understanding Culinary Techniques II6
CUL 114Buffet Catering3
or CUL 130 Garde Manger
or CUL 220 International Cuisine
CUL 125Principles of Baking3
Total Units35
Plan of Study Grid
1st semesterUnits
CUL 105 Basic Skills Development 3
CUL 100 Sanitation/HACCP 2
ENG 101
Composition I
or Composition I for International Students
3
MGT 212
Leadership and Human Relations
or Principles of Management
3
 Semester Total11
2nd semester
Communications 1 3
CUL 106 Understanding Culinary Techniques I 6
CUL 245 The Business Chef 3
 Semester Total12
3rd semester
CUL 108 Understanding Culinary Techniques II 6
CUL 114
Buffet Catering
or Garde Manger
or International Cuisine
3
CUL 125 Principles of Baking 3
 Semester Total12
 Total Units35
1

See program recommendations or requirements.