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 |
