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SCHOOL TO WORK-Culinary Arts 1 year Certificate Program ENTRY POINTS-RECOMMENDED PREP The student can enter the program during the Fall, Spring, or Summer semesters with no recommended preparation. SPRING TO FALL |
| SPRING | UNITS | |
| CAHM 50ABCL | Culinary Basics Lecture and Lab | 5 |
| CAHM 160 | Purchasing | 2 |
| CAHM 155 | Basic Baking and Pastry | 3 |
| CAHM 20 | Nutrition (elective) | 3 |
| SUMMER | UNITS | |
| CAHM 157L | Catering Lab | 2.5 |
| FALL | UNITS | |
| CAHM 57 | Catering and Beverage Operation | 2 |
| CAHM 64 | Sanitation & Hygiene | 2 |
| CAHM 151B | Advanced Culinary | 9 |
| CAHM 163 | Food Service Management | 2 |
| TOTAL UNITS | 30.5 | |
FALL TO SUMMER |
| FALL | UNITS | |
| CAHM 50ABCL | Culinary Arts Basic Lecture & Lab | 5 |
| CAHM 57 | Catering and Beverage Operation | 2 |
| CAHM 64 | Sanitation & Hygiene | 2 |
| CAHM 163 | Food Service Management | 2 |
| SPRING | UNITS | |
| CAHM 151B | Advanced Culinary | 9 |
| CAHM 155 | Basic Baking and Pastry | 3 |
| CAHM 160 | Purchasing | 2 |
| CAHM 20 | Nutrition (elective) | 3 |
| SUMMER | UNITS | |
| CAHM 157L | Catering Lab | 2.5 |
| TOTAL UNITS | 30.5 | |
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