CULINARY ARTS MANAGEMENT
This one-year certificate program is intended to provide students with the skills and competencies necessary to achieve success in the growing North Coast food service and hospitality industry. Students who complete this program will find themselves in high demand among employers seeking to staff restaurants, lodging and drinking establishments. Although entry-level wages in the food service industry are typically modest, the industry offers excellent opportunities for advancement to management positions, which are typically staffed from within the organization. Possession of a Culinary Arts Management Certificate, along with the requisite job experience, can give the individual a competitive edge in applying for these well-compensated management positions.
CAM 152 Food and Equipment Safety & Sanitation (1 unit)
CAM 160 Survey of Food Systems & the Culinary Arts (2 units)
CAM 161 Culinary Skills I (3 units)
CAM 162 Culinary Skills II (3 units)
CAM 163 Food Service Operations (3 units)
CAM 197A Culinary Arts Practicum (3 units)
Plus 3 additional units selected from the following:
CAM 164 Advanced Bakeshop (2 units)
CAM 165 Pastry and Desserts (1 unit)
CAM 167 Local Foods: From Farm to Fork (2 units)
CAM 168 Food Preservation (1 unit)
Total units required for Certificate: 18

Program Level Student Learning Outcomes

Students who complete a Culinary Arts Certificate of Achievement will be able to:

1. Demonstrate professionalism in appearance, time management, interpersonal skills, teamwork, decision-making and initiative.
2. Develop a personal understanding of the role of food service operations in the food system and be able to articulate that understanding.
3. Identify suitable career options in food service for individual skills and interests.
4. Demonstrate understanding of and communicate with all functions in the food service operation.
5. Prepare a wide variety of foods that meet quality standards.
6. Use safe food handling procedures for receiving, storing and preparing foods.
7. Identify problems in food preparation and presentation and solve those problems.
8. Define culinary terms and describe culinary techniques.
9. Identify, select, use and maintain commercial kitchen equipment, small wares and utensils.
10. Judge finished product quality against a standard.

Gainful Employment Information

This information is provided to prospective students to help them make a better, more informed decision about a certificate program.

OPEID: 011672
CIP Code: 12.0504

(Note: You may use the CIP code as a way to identify and compare similar programs at different colleges which may have different names.)

CIP Program Description: Restaurant, Culinary, and Catering Management/Manager
Program Name: Culinary Arts Management
Program Level: Certificate of Achievement
Program Length: 2 semesters^[1]
Related Occupations:

The following table lists the ONET Code and ONET Title (SOC) for occupations related to this program

Estimated Cost of Program: $828.00 ^[2]
Estimated Cost for Textbooks and Supplies: $382.00 ^[3]
Mendocino College does not offer on-campus housing.

Number of students who completed this program between July 1, 2011 and June 30, 2012: 1

Because of the low number of students completing this program, Mendocino College does not report:

• The percentage of completers with student debt;
• The median cumulative debt for completers in this program;
• The amount of Federal student loan debt;
• The amount of Private loan debt;
• The amount of Institutional financing plan debt;
• The number of students who completed the program within the normal program time;

This information is not reported in compliance with FERPA regulations.

Notes:

[1]Program length is expressed in semesters. There are two 17-week semesters each year, one in the Fall and one in the Spring. Length of time is calculated as the number of semesters it would take a student to complete the program unit requirements if they enrolled at the minimum full-time level of 12 units per semester. Students may be able to accelerate their progress by enrolling in more units per semester or enrolling in Summer session, if courses are available. Time to complete the program may be longer than the normal program length if a student requires remedial course work.

[2] Program cost is estimated based upon current unit cost (Fall 2012) of $46.00 per unit plus any additional Course Material Fees for required courses. Additional required fees are also included.

[3]Textbook cost estimate is based upon retail cost of new textbooks purchased through the Mendocino College Bookstore. A student's actual cost may vary based upon the availability of used textbooks, rental textbooks or electronic text books.

How to Apply

Financial Aid Information

Created: June 14, 2011 @ 08:04 AM
Last Modified: June 27, 2012 @ 11:26 AM