The Mendocino College Culinary Arts Management Program prepares students for careers as chefs, restaurant managers, or caterers.

Program Courses/Requirements

CAM 8 - Special Topics in Culinary Arts
0 - 1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18 - Special Topics in Culinary Arts
0 - 3 unit 3 hours lecture 9 hours labratory  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.1 - Special Topics in CAM: Holiday Confections
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.10 - Special Topics: Introduction to Asian Ingredients
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.11 - Special Topics: Barbecue Essentials
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.12 - Special Topics: Kids in the Kitchen
2 unit 2 hours lecture 2 hours labratory  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.13 - Special Topics: Food, Fitness and Fun
2 unit 2 hours lecture 2 hours labratory  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.14 - Special Topics: Creative Vegetarian Cooking
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.15 - Special Topics: Ingredients of Mexico and the US Southwest
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.16 - Special Topics: Sourdough Bread
0 unit for 1 week
Credit course taken for credit/no credit only

CAM 18.19 - Special Topics: Pies
1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.2 - Special Topics in Culinary Arts: Cooking with Children
0 - 1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.20 - Special Topics: Food Preservation
1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.21 - Special Topics: Home Brewing
1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.22 - Special Topics: Local Foods
1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.3 - Special Topics in Culinary Arts: Proteins
1 unit 1 hours lecture  for 17 weeks
Credit course taken for credit/no credit only

CAM 18.4 - Special Topics in Culinary Arts: Soups
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.5 - Special Topics: Morning Bakeshop
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.6 - Special Topics: Whole Grains
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.7 - Special Topics: Three Basic Cakes
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.8 - Special Topics: Baking with Chocolate
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 18.9 - Special Topics: Experience Chinese Cuisine
0 unit for 17 weeks
Credit course taken for credit/no credit only

CAM 50 - North Coast Hospitality, Culinary Arts and Tourism Services
3 unit 3 hours lecture  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 51 - Basic Commercial Food Preparation
3 unit 1 hours lecture 6 hours labratory  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 52 - Food Service Safety, Sanitation, Storage and Equipment
1 unit 1 hours lecture  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 53 - Serving in the Dining Room
2 unit 2 hours lecture  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 54 - Menu Planning, Food and Beverage Purchasing/Computer App.
3 unit 3 hours lecture 1 hours labratory  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 55 - Restaurant Operations
4 unit 4 hours lecture  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 56 - Food Presentation
2 unit 2 hours lecture 1 hours labratory  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 57 - Restaurant Operations
3 unit 1 hours lecture 6 hours labratory  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 59 - Basic Baking and Pastries
3 unit 1 hours lecture 6 hours labratory  for 17 weeks
Credit course taken for grade or for credit/no credit

CAM 196 - Occupational Work Experience
1 - 4 unit 20 hours by arrangement  for 17 weeks
Credit course taken for grade or for credit/no credit