Culinary Management Certificate of Achievement
The Culinary Arts Management program at College of the Desert provides training for management careers in the food service and lodging industries, one of the fastest growing sectors in today’s job market. The program emphasizes management and computer skills required for hotel and restaurant management, as well as solid training in intermediate-level cooking and baking, safety and sanitation, food procurement and menu planning.
Courses
- BUHM 050 — Introduction to the Hospitality Industry Units: 3
- BUMA 001 — Principles of Management Units: 3
- BUMA 010 — Introduction to Business Units: 3
- BUMA 027 — Marketing Principles Units: 3
- BUMA 028 — Introduction To Entrepreneurship Units: 3
- BUMA 029 — Retail Merchandise Management Units: 3
- CART 002 — Kitchen Basics Units: 0.5
- CART 010 — Food Procurement & Cost Control Units: 3
- CART 020 — Baking and Pastries I Units: 3
- CART 021 — Baking and Pastries II Units: 3
- CART 030 — Whole Food Natural Cooking Units: 3
- CART 040 — Culinary Fundamentals Units: 3
- CART 042 — Catering and Production Cooking Units: 3
- CART 043 — Hors d'oeuvres & Appetizers Units: 2
- CART 044 — Charcuterie Units: 2
- CART 045 — Deli and Lunch Cookery Units: 2.5
- CART 046 — Breakfast Cookery Units: 1.5
- CART 060 — Sanitation and Safety Units: 2
- CART 064 — Taste, Smell, & Flavor Units: 2
- CART 073 — Culture and Cuisine Units: 2
- CART 074 — Advanced Cooking Units: 2
- CART 095A — Culinary Arts Work Experience Units: 1-5
- CIS 010 — Introduction to Information Systems Units: 4
- HS 013 — General Nutrition Units: 3
- HS 014 — Principles of Food Units: 3