Intermediate Culinary Arts Certificate of Achievement
The Intermediate Culinary Arts Certificate of Achievement program at College of the Desert provides training for careers as first-line supervisors in the food service and lodging industries, one of the fastest growing sectors in today’s job market. This program emphasizes intermediate-level skills in cooking and baking, Garde Manger banquet preparation, and hotel and restaurant operations including 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
- HS 013 — General Nutrition Units: 3
- HS 014 — Principles of Food Units: 3