2019-2020 Academic Catalog 
    
    Aug 13, 2020  
2019-2020 Academic Catalog [ARCHIVED CATALOG]

Culinary Arts - Advanced Commercial Cooking Certificate (Fall Start) Program Map


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Recommended Course Sequence for: Culinary Arts - Advanced Commercial Cooking Certificate - Fall Start

Created by: Traci Edlin

Degree Code: 850F

Foundation | Preparation for degree requirements (based on placement)  - Students who place below ENGL& 101 and College Level math (below MATH 107) begin by taking courses from the lists below

ENGL - English

ENGLP - English is your First Language (Accuplacer Test)

AENGL - Your First Language is not English (LOEP Test)          

   MATH                                                                                                  

_____ ENGLP or AENGL 087 _____ MATH 047
_____ ENGLP or AENGL 090 _____ MATH 077
_____ ENGLP or AENGL 093 _____ MATH 087
_____ ENGL 099  
Courses with no prerequisites available while working on the foundation courses in Math and English
 

QUARTER 1

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 100 F/W/Sp Culinary Arts Orientation Registration by permit code only. Obtain code from faculty advisor. Placement into MATH 077 or BUS 130 and AENGL 093 or ENGLP 093. 2.0 2.0
CLART 121 F/W/Sp Quantity Cooking Lab I CLART 100. 2.0 2.0
CLART 131 F/W/Sp Pantry Preparation I CLART 100. 2.0 2.0
CLART 151 F/W/Sp Quantity Cooking Lab II CLART 100.

3.0

2.0
CLART 181 F/W/Sp Hot and Cold Sandwich Preparation CLART 100. 2.0 2.0
CLART 101 F/W/Sp Principles of Cooking Placement in AENGL 093 or ENGLP 093. 5.0 2.0
CLART 207 F Food Service Sanitation   2.0 2.0
      The above classes must be taken together your 1st quarter.    
      Total Credits 18.0  

QUARTER 2

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 112 F/W/Sp Purchasing/ R and S CLART 100. 3.0 2.0
CLART 122 F/W/Sp Food Preparation CLART 100. 3.0 2.0
CLART 132 F/W/Sp Pantry II CLART 100. 3.0 2.0
CLART 161 F/W/Sp Stocks, Soups, and Sauces I CLART 100. 3.0 2.0
CLART 162 F/W/Sp Stocks, Soups, and Sauces II CLART 100. 3.0 2.0
      The above classes must be taken together for your 2nd quarter lab classes or instructor permission.    
CLART 206 W Food Service Nutrition Placement in AENGL 093 or ENGLP 093 and MATH 077. 3.0 2.0
      Total Credits 18  

QUARTER 3

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
CLART 224 F/W/Sp Food Preparation  Lead CLART 100. 3.0 2.0
CLART 252 F/W/Sp Saute CLART 100. 3.0 2.0
CLART 253 F/W/Sp Saute Lead CLART 100. 3.0 2.0
CLART 260 F/W/Sp Bread Production CLART 100. 3.0 2.0
CLART 261 F/W/Sp Pastry and Dessert Production CLART 100. 3.0 2.0
      The above classes must be taken together for your 3rd quarter lab classes or instructor permission.    
CLART 295 Sp Work Experience Seminar Instructor permission and concurrent enrollment in CLART 296. 1.0 2.0
CLART 296 Sp Supervised Work Experience Concurrent enrollment in CLART 295. 2.0 2.0
      Total Credits 18.0  

QUARTER 4

Course# QTRs offered Course Title                

  Prerequisites                   

Credits Min. Grade 
MGMT 100* F/W/Sp/Su Human Relations in Organizations:CD   5.0 2.0
BSTEC 110 F/W/Sp/Su Business Communications:CD BSTEC 107 and BSTEC 130 recommended. 5.0 2.0
BUS 130** F/W/Sp/Su Business Mathematics MATH 047 or PREP 047 or  equivalent with a grade of 2.0 or higher, or appropriate score on Math Placement Test, or advisor recommendation. Minimum placement into AENGL 093 or ENGLP 093.  5.0 2.0
      Total Credits 15  

NOTES:

All lab classes are two week classes (block classes).  This means that you will only take one lab class every two weeks.

* Meets 5 credits of Human Relations and Cultural Diversity requirements.

** Meets 5 credits of Quantitative Analysis requirement.

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