Culinary Arts - Advanced Commercial Cooking Certificate (Fall Start) Program Map

Recommended Course Sequence for: Culinary Arts - Advanced Commercial Cooking Certificate - Fall Start

Created by: Traci Edlin

Degree Code: 850F

Foundation | Preparation for degree requirements (based on placement)  - Students who place below ENGL& 101 and College Level math (below MATH 107) begin by taking courses from the lists below

ENGL - English ENGLP - English is your First Language (Accuplacer Test) AENGL - Your First Language is not English (LOEP Test)	MATH
_____ ENGLP or AENGL 087	_____ MATH 047
_____ ENGLP or AENGL 090	_____ MATH 077
_____ ENGLP or AENGL 093	_____ MATH 087
_____ ENGL 099

Courses with no prerequisites available while working on the foundation courses in Math and English

QUARTER 1

Course#	QTRs offered	Course Title	Prerequisites	Credits	Min. Grade
CLART 100	F/W/Sp	Culinary Arts Orientation	Registration by permit code only. Obtain code from faculty advisor. Placement into MATH 077 or BUS 130 and AENGL 093 or ENGLP 093.	2.0	2.0
CLART 121	F/W/Sp	Quantity Cooking Lab I	CLART 100.	2.0	2.0
CLART 131	F/W/Sp	Pantry Preparation I	CLART 100.	2.0	2.0
CLART 151	F/W/Sp	Quantity Cooking Lab II	CLART 100.	3.0	2.0
CLART 181	F/W/Sp	Hot and Cold Sandwich Preparation	CLART 100.	2.0	2.0
CLART 101	F/W/Sp	Principles of Cooking	Placement in AENGL 093 or ENGLP 093.	5.0	2.0
CLART 207	F	Food Service Sanitation		2.0	2.0
			The above classes must be taken together your 1st quarter.
			Total Credits	18.0

QUARTER 2

Course#	QTRs offered	Course Title	Prerequisites	Credits	Min. Grade
CLART 112	F/W/Sp	Purchasing/ R and S	CLART 100.	3.0	2.0
CLART 122	F/W/Sp	Food Preparation	CLART 100.	3.0	2.0
CLART 132	F/W/Sp	Pantry II	CLART 100.	3.0	2.0
CLART 161	F/W/Sp	Stocks, Soups, and Sauces I	CLART 100.	3.0	2.0
CLART 162	F/W/Sp	Stocks, Soups, and Sauces II	CLART 100.	3.0	2.0
			The above classes must be taken together for your 2nd quarter lab classes or instructor permission.
CLART 206	W	Food Service Nutrition	Placement in AENGL 093 or ENGLP 093 and MATH 077.	3.0	2.0
			Total Credits	18

QUARTER 3

Course#	QTRs offered	Course Title	Prerequisites	Credits	Min. Grade
CLART 224	F/W/Sp	Food Preparation  Lead	CLART 100.	3.0	2.0
CLART 252	F/W/Sp	Saute	CLART 100.	3.0	2.0
CLART 253	F/W/Sp	Saute Lead	CLART 100.	3.0	2.0
CLART 260	F/W/Sp	Bread Production	CLART 100.	3.0	2.0
CLART 261	F/W/Sp	Pastry and Dessert Production	CLART 100.	3.0	2.0
			The above classes must be taken together for your 3rd quarter lab classes or instructor permission.
CLART 295	Sp	Work Experience Seminar	Instructor permission and concurrent enrollment in CLART 296.	1.0	2.0
CLART 296	Sp	Supervised Work Experience	Concurrent enrollment in CLART 295.	2.0	2.0
			Total Credits	18.0

QUARTER 4

Course#	QTRs offered	Course Title	Prerequisites	Credits	Min. Grade
MGMT 100*	F/W/Sp/Su	Human Relations in Organizations:CD		5.0	2.0
BSTEC 110	F/W/Sp/Su	Business Communications:CD	BSTEC 107 and BSTEC 130 recommended.	5.0	2.0
BUS 130**	F/W/Sp/Su	Business Mathematics	MATH 047 or PREP 047 or  equivalent with a grade of 2.0 or higher, or appropriate score on Math Placement Test, or advisor recommendation. Minimum placement into AENGL 093 or ENGLP 093.	5.0	2.0
			Total Credits	15

NOTES:

All lab classes are two week classes (block classes).  This means that you will only take one lab class every two weeks.

* Meets 5 credits of Human Relations and Cultural Diversity requirements.

** Meets 5 credits of Quantitative Analysis requirement.