Certificate of Achievement, Culinary Arts

Program Description

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.

Recommended Course Schedule

Plan of Study Grid
1st semesterUnits
CUL 105 Basic Skills Development 3
CUL 100 Sanitation/HACCP 2
ENG 101
Composition I
or Composition Enhanced
or Composition I for International and Multilingual Students
MGT 212
Leadership and Human Relations
or Principles of Management
 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
CUL 125 Principles of Baking 3
 Semester Total12
 Total Units35

See program recommendations or requirements.

Certificates of Achievement are a set of courses that can serve as a stepping stone to an associate degree or allow students to enter the workforce.  Certificates of Achievement have a general education component.

To earn a Certificate of Achievement, students must:

  1. Maintain a minimum cumulative GPA of 2.0 (see requirements for graduation.)
  2. Complete a minimum of 15 semester credit hours within the college.
  3. Satisfy General Education requirements for the Certificate of Achievement.
  4. Have no financial or library obligation to the college.
General Education Requirements
Business Speech Communications
Composition I
Composition Enhanced
Composition I for International and Multilingual Students
Human Relations3
Leadership and Human Relations
Principles of Management
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

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.