A Grossmont College Certificate of Achievement, and an Associate Degree of Science are available in:
These focus on the development of flexible skills and knowledge essential to becoming a chef. The goal of these skills is to enable the student to understand the workings of food along with the interplay of science, art, and math involved in this field. The Associate degree adds general education skills.
Certificates of Achievement require 13 college credits. There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cook
Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.
| Course | Title | Units |
| CA 160 | Quantity Foods Preparation & Production | 3 |
| CA 163 | Food Purchasing for Culinary Arts | 1 |
| CA 165 | Sanitation for Food Service | 1 |
| CA 166 | Menu Management | 1 |
| CA 169 | Essential Skills for Culinary Arts | 3 |
| CA 171 | Intermediate Culinary Skills | 3 |
| CA 172 | Principles of Soups, Stocks, & Sauces Preparation | 3 |
| CA 173 | Principles of Buffet and Catering | 3 |
| CA 174 | Principles of Baking and Pastry Arts | 3 |
| CA 175 | Healthy Lifestyle Cuisine | 3 |
| CA 178 | Fruits, Vegetables, Ice Carving and Competition | 3 |
| CA 180 | Advanced Food Preparation for Fine Dining | 3 |
| CA 280 | Seminar for Work Experience for Culinary Arts | 1 |
| CA 281 | Work Experience in Culinary Arts | 2 |
| CA 282 | Advanced Work Experience in Culinary Arts | 2 |
|
Total Units:
|
35 | |
|
Select ONE (1) of the following courses: |
||
| HED 155 | Realities of Nutrition | 3 |
| CA 164 | International Cooking | 3 |
| CA 167 | Wines of the World | 3 |
| CA 170 | Intro. to Catering Management | 3 |
| CA 176 | Advanced Baking & Pastry Arts | 3 |
| CA 177 | Commercial Baking | 3 |
|
Total Units:
|
3 | |
|
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
38 | |
Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.
| Course | Title | Units |
| CA 160 | Quantity Foods Preparation & Production | 3 |
| CA 165 | Sanitation for Food Service | 1 |
| CA 169 | Essential Skills for Culinary Arts | 3 |
| CA 171 | Intermediate Culinary Skills | 3 |
| CA 174 | Principles of Baking and Pastry | 3 |
| CA 176 | Advanced Baking and Pastry | 3 |
| CA 177 | Commercial Baking | 3 |
| CA 180 | Advanced Food Preparation for Fine Dining | 3 |
| CA 183 | Pastry Skills in Bread Baking | 3 |
| CA 184 | Pastry Skills in Chocolate Preparation | 3 |
| CA 185 | Sugar Work and Decorative Centerpieces | 3 |
| CA 18+ | Pastry Skills in Cake Decorating | 3 |
| CA 280 | Seminar for Work Experience for Culinary Arts | 1 |
| CA 281 | Work Experience in Culinary Arts | 2 |
| CA 282 | Advanced Work Experience in Culinary Arts | 2 |
|
Total Units:
|
35 | |
|
Select ONE (1) of the following courses: |
||
| CA 164 | International Cooking | 3 |
| CA 175 | Healthy Lifestyle Cuisine | 3 |
|
Total Units:
|
3 | |
|
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
38 | |
Students who plan to prepare for a career in the culinary field as a manager or owner of a business will find that success is contingent on both expertise in culinary arts and a basic business foundation. Careers are available in a wide spectrum of enterprises such as:
• Fine dining restaurants and hotels
• Food service in the regional casinos
• Bed and breakfast enterprises
• Catering businesses
• Personal chef
This hybrid program combines the basics of culinary arts with the fundamental business skills that prepare students to enter a career that has unlimited potential for the future.
| Course | Title | Units |
| BUS 109 | Elementary Accounting | 3 |
| BUS 146 | Marketing | 3 |
| BUS 148 | Customer Relations Management | 1.5 |
| BUS 156 | Principles of Management | 3 |
| BUS 158 | Introduction to Hospitality and Tourism Management | 3 |
| BOT 172 | Introduction to Microcomputer Applications | 2 |
| CA 160 | Quantity Foods Preparation & Production | 3 |
| CA 163 | Food Purchasing for Culinary Arts | 1 |
| CA 165 | Sanitation for Food Service | 1 |
| CA 166 | Menu Management | 1 |
| CA 169 | Essential Skills for Culinary Arts | 3 |
| CA 171 | Intermediate Culinary Skills | 3 |
|
Total Units:
|
27.5 | |
|
Select ONE (1) of the following courses: |
||
| BUS 115 | Human Relations in Business | 3 |
| BUS 140 | Entrepreneurship: Developing a Business Plan | 3 |
| CCS 115 | Cross-Cultural Awareness | 3 |
| CCS 170 | American Indian Tribal Governments and Indian Sovereignty | 3 |
| CA 170 | Introduction to Catering Management | 3 |
| CA 173 | Principles of Buffet and Catering | 3 |
|
Total Units:
|
3 | |
|
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
30.5 | |
8800 Grossmont College Drive
El Cajon, California 92020
619-644-7000
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