Culinary Arts
The Culinary Arts program at Lake Tahoe Community College is designed to provide students with knowledge of management theories, and operational and culinary competencies that are necessary to successfully enter the industry as a lead cook or management position. Students take a variety of classes including food safety and sanitation, culinary fundamentals, baking and pastry arts, nutrition, international cuisine, hospitality management operations, and advanced culinary concepts. Courses align to the American Culinary Federation Education Foundation (ACFEF) standards for related instruction requirements. This program will prepare students for supervisory positions in the culinary industry.
A. GENERAL EDUCATION REQUIREMENTS
See current catalog for details.
B. REQUIRED COURSES
1. All courses as follows (29.5 units):
CUL 101 Introduction to the Culinary and Foodservice (3)
CUL 102 Principles and Practices of Food Preparation (4.5)
CUL 103A Food Safety and Sanitation (3)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 107 Culinary Nutrition (3)
CUL 108 Advanced Culinary Methods and Concepts (4.5)
CUL 109 American and International Cuisines (3)
HSP 140 Hospitality Management Operations (4.5)
TOTAL UNITS IN MAJOR (including required courses) = 29.5
C. ELECTIVE UNITS to bring the total to 90.
Certificate of Achievement in Culinary Arts
LTCC's Culinary Arts Certificate of Achievement aligns to American Culinary Federation Education Foundation (ACFEF) standards as outlined in their related instruction requirements and competencies checklist. The program courses are also aligned to the ACFEF’s recommended sequence. CUL 101, CUL 102, and CUL 103A directly align with their respective related instruction requirements from the ACFEF. HSP 140 covers a wide array of relevant topics including dining room service, beverage management, purchasing, receiving, and supervisory management.
1. All courses as follows (29.5 units):
CUL 101 Introduction to the Culinary and Foodservice (3)
CUL 102 Principles and Practices of Food Preparation (4.5)
CUL 103A Food Safety and Sanitation (3)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 107 Culinary Nutrition (3)
CUL 108 Advanced Culinary Methods and Concepts (4.5)
CUL 109 American and International Cuisines (3)
HSP 140 Hospitality Management Operations (4.5)
The Culinary Arts Foundational Skills Certificates are designed to provide opportunities to learn the basic fundamentals of culinary arts. The certificates serve as both career-readiness certificates leading to either employment or promotion within the culinary industry or continued study leading to a more advanced certificate or degree in the culinary arts, and aligns to the American Culinary Federation Education Foundation (ACFEF) related instruction requirements..
Culinary Arts Level I Foundational Skills Certificate (14.5 units)
CUL 101 Introduction to the Culinary and Foodservice (3)
CUL 102 Principles and Practices of Food Preparation (4.5)
CUL 103A Food Safety and Sanitation (3)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
Culinary Arts Level II Foundational Skills Certificate (15 units)
CUL 107 Culinary Nutrition (3)
CUL 108 Advanced Culinary Methods and Concepts (4.5)
CUL 109 American and International Cuisines (3)
HSP 140 Hospitality Management Operations (4.5)
Have a question about the program?
We’re just a call or email away:
Lake Tahoe Community College
One College Drive
South Lake Tahoe, CA 96150
enrollmentservices@ltcc.edu
(530) 541-4660 x 211
