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Mendocino College Culinary Arts Program

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

Contact Nicholas Petti, Instructor at 468-1052

Created: June 04, 2012 @ 04:15 PM
Last Modified: November 05, 2013 @ 09:13 AM


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