Culinary Arts

CulinaryThe Culinary Arts program at Lake Tahoe Community College represents both traditional and contemporary approaches to culinary arts education. It is our goal to prepare individuals for rewarding careers in the food service profession while serving the food service industry by providing a trained and knowledgeable work force. We take a grounded approach to culinary arts as expressed our mission:
 

The mission of the Culinary Arts program is to be of service to students and to the community of the Lake Tahoe basin by providing an education that is both practical and vocational in nature while serving as a source of self-enrichment.

While there is a strong emphasis in preparing students for the practical realities of careers in the food service industry, our Culinary Arts program departs from traditional, more vocationally oriented schools. Our unique program emphasizes both a serious academic approach and a spiritual, personal relationship to the Culinary Arts. The food service industry has matured to a point that requires its practitioners to have higher-order thinking skills to go along with the performance skills. Our program strives to meet this "real world" need while fostering a passion for food and cooking in our students.

The Associate degree in Culinary Arts can be accomplished through the completion of both the Foundations of Cooking and the Foundations of Baking and Pastry certificates of achievement and general education requirements plus the requisite number of electives.

Program Learning Outcomes

• Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption.

• Prepare soups, salads, meats, grains, vegetables, and potatoes.

• Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.

• Identify and apply the various stages of bread-baking.


Degree

A. GENERAL EDUCATION REQUIREMENTS
See current catalog for details.

B. REQUIRED COURSES

1. All courses as follows (25.5 units):

CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 106 Principles and Practices of Intermediate Food Preparation (4.5)
CUL 114 Principles and Practices of Intermediate Baking and Pastry Arts (4)
CUL 164A Vegetarian Cuisine (1)
CUL 165 A Passion for Chocolate (.5)
CUL 168A Cake Decorating I (.5)
CUL 172D French Regional Cuisine (.75)
CUL 172F The Food and Cooking of China (1.25)

2. A minimum of 3.25 units of specified electives distributed as follows:

a. A minimum of 1.25 units selected from the following:
CUL 120 Introduction to Wine (4)
CUL 162A Simply Appetizers (.5)
CUL 162B Cooking of the Fall: Soups, Stews, and Chilies (.75)
CUL 162C Soups for All Seasons (.5)
CUL 162D The Art of Slow Cooking (1)
CUL 169A The Fine Art of Sushi Making I (.75)
CUL 169B The Fine Art of Sushi Making II (.75)
CUL 169C Exploring the World of Pizza (.5)
CUL 171 The Art and Science of Sauces and Saucemaking (.5)
CUL 172A Middle Eastern Cuisine (.75)
CUL 172B The Cuisine of India (.75)
CUL 172C Mexican Regional Cuisine (.75)
CUL 226 Food and Wine (4)

b. A minimum of 2 units selected from the following:
CUL 163A Home Comfort Desserts (.5)
CUL 163C Restaurant-Style Desserts (.75)
CUL 163D The Art of Baking Bread( 1.25)
CUL 163E Making a Gingerbread House (.5)
CUL 163F Cookie Mastery (.75)
CUL 163G Breakfast Breads and Pastries (.75)
CUL 163H International Breads, Pastries, Candies, and Desserts (1.5)
CUL 163J Cakes, Tortes, Fillings, and Icings (1)
CUL 163K The Essential Flatbreads: Naan, Injera, Tortillas, and More (1)
CUL 163L Pies, Tart, and Galettes (.75)
CUL 166 Summer Foods: Salads, Cold Soups, Grilling, and Fruit Desserts (.5)
CUL 172E Italian Regional Cuisine (1)
CUL 172G Contrasts in Flavor: Vietnamese and Thai Cooking (1)

TOTAL UNITS IN MAJOR (including required courses) = 28.75

C. ELECTIVE UNITS to bring the total to 90.

Certificates

1. FOUNDATIONS OF COOKING
Program Learning Outcomes:
• Utilize a knife to fabricate a variety of food products for the purpose of preparing the foods for cooking and consumption.
• Prepare soups, salads, meats, grains, vegetables, and potatoes.
• Practice the principles of sanitation and food safety to prevent the spread of food-borne illness.
• Identify and apply the various stages of bread-baking.

A. REQUIRED COURSES:
21.75 units distributed as follows:

1. All courses from the following (20.5 units)
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 106 Principles and Practices of Intermediate Food Preparation (4.5)
CUL 164A Vegetarian Cuisine (1)
CUL 172D French Regional Cuisine (.75)
CUL 172F The Food and Cooking of China (1.25)

2. Specified Electives (1.25 units minimum):
CUL 120 Introduction to Wine (4)
CUL 162A Simply Appetizers (.5)
CUL 162B Cooking of the Fall: Soups, Stews, and Chilies (.75)
CUL 162C Soups for All Seasons (.5)
CUL 162D The Art of Slow Cooking (1)
CUL 169A The Fine Art of Sushi Making I (.75)
CUL 169B The Fine Art of Sushi Making II (.75)
CUL 169C Exploring the World of Pizza (.5)
CUL 171 The Art and Science of Sauces and Saucemaking (.5)
CUL 172A Middle Eastern Cuisine (.75)
CUL 172B The Cuisine of India (.75)
CUL 172C Mexican Regional Cuisine (.75)
CUL 172E Italian Regional Cuisine (1)
CUL 172G Contrasts in Flavor: Vietnamese and Thai Cooking (1)
CUL 226 Food and Wine (4)


2. FOUNDATIONS  OF COOKING
Program Learning Outcomes:
• Utilize a knife to fabricate a variety of food products for the purpose of
preparing the foods for cooking and consumption.
• Prepare soups, salads, meats, grains, vegetables, and potatoes.
• Practice the principles of sanitation and food safety to prevent the
spread of food-borne illness.
• Identify and apply the various stages of bread-baking.
• Produce and evaluate bakery and pastry products.

A. REQUIRED COURSES:
20 units distributed as follows:

1. All courses from the following (18 units)
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 114 Principles and Practices of Intermediate Baking and Pastry Arts (4)
CUL 165 A Passion for Chocolate (.5)
CUL 168A Cake Decorating I (.5)

2. Specified Electives (2 units minimum):
CUL 163A Home Comfort Desserts (.5)
CUL 163C Restaurant-Style Desserts (.75)
CUL 163D The Art of Baking Bread (1.25)
CUL 163E Making a Gingerbread House (.5)
CUL 163F Cookie Mastery (.75)
CUL 163G Breakfast Breads and Pastries (.5)
CUL 163H International Breads, Pastries, Candies, and Desserts (1.5)
CUL 163J Cakes, Tortes, Fillings, and Icings (1)
CUL 163K The Essential Flatbreads: Naan, Injera, Tortillas, and More (1)
CUL 163L Pies, Tarts, and Galettes (.75)
CUL 166 Summer Foods: Salads, Cold Soups, Grilling, and Fruit Desserts (.5)


 3. GLOBAL CUISINE

Program Learning Outcomes:
• Utilize a knife to fabricate a variety of food products for the purpose of
preparing the foods for cooking and consumption.
• Cook and prepare foods that are representative of various world
cultures.
• Prepare soups, salads, meats, grains, vegetables, and potatoes.
• Practice the principles of sanitation and food safety to prevent the
spread of food-borne illness.
• Identify and apply the various stages of bread-baking.

A. REQUIRED COURSES
28.25 units distributed as follows:

1. All courses from the following (26.75 units):
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 106 Principles and Practices of Intermediate Food Preparation (4.5)
CUL 125 Wines of the World (4)
CUL 172A Middle Eastern Cuisine (.75)
CUL 172B The Cuisine of India (.75)
CUL 172C Mexican Regional Cuisine (.75)
CUL 172D French Regional Cuisine (.75)
CUL 172E Italian Regional Cuisine (1)
CUL 172F The Food and Cooking of China (1.25)

2. Specified Electives (1.5 units minimum):
CUL 163H International Breads, Pastries, Candies, and Desserts (1.5)
CUL 163K The Essential Flatbreads: Naan, Injera, Tortillas, and More (1)
CUL 172G Contrasts in Flavor: Vietnamese and Thai Cooking (1)


 4. WINE STUDIES

Program Learning Outcomes:
• Utilize a knife to fabricate a variety of food products for the purpose of
preparing the foods for cooking and consumption.
• Prepare soups, salads, meats, grains, vegetables, and potatoes.
• Practice the principles of sanitation and food safety to prevent the
spread of food-borne illness.
• Experience and evaluate the sensory aspects of wine.

A. REQUIRED COURSES
29-29.5 units distributed as follows:

1. All courses from the following (29-29.5 units):
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
- or - CUL 106 Principles and Practices of Intermediate Food Preparation (4.5)
CUL 120 Introduction to Wine (4)
CUL 125 Wines of the World (4)
CUL 128 Wines of California (4)
CUL 226 Food and Wine (4)


 5. VEGETARIAN CUISINE

Program Learning Outcomes:
• Utilize a knife to fabricate a variety of food products for the purpose of
preparing the foods for cooking and consumption.
• Prepare soups, salads, meats, grains, vegetables, and potatoes.
• Practice the principles of sanitation and food safety to prevent the
spread of food-borne illness.
• Identify and apply the various stages of bread-baking.
• Plan, design, and execute a vegan meal.

A. REQUIRED COURSES
22.75 units distributed as follows:

1. All courses from the following (20.75 units):
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Food Sanitation and Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4)
CUL 106 Principles and Practices of Intermediate Food Preparation (4.5)
CUL 164A Vegetarian Cuisine (1)
CUL 164C Vegan Food and Cooking (1.25)
CUL 164D Healthy Cooking for a Healthy Diet (1)

2. Specified Electives (2 units minimum):
CUL 114 Principles and Practices of Intermediate Baking and Pastry Arts (4)
CUL 120 Introduction to Wine (4)
CUL 162C Soups for All Seasons (.5)
CUL 163H International Breads, Pastries, Candies, and Desserts (1.5)
CUL 163K The Essential Flatbreads: Naan, Injera, Tortillas, and More (1)
CUL 172A Middle Eastern Cuisine (.75)
CUL 172B The Cuisine of India (.75)
CUL 172F The Food and Cooking of China (1.25)
CUL 172G Contrasts in Flavor: Vietnamese and Thai Cooking (1)

These certificates of achievement are designed for those employed or seeking employment in the Culinary Arts as well as for the food enthusiast. They are intended to advance the skills and knowledge acquired through the completion of the Employable Skills Certificate. Each one is designed to provide the student with subject knowledge and skill-set that is focused within an important area of the Culinary Arts. The certificates are industry-related in that they can either lead to employment within the Culinary Arts industry or enhance opportunities and knowledge for those who are currently employed within the industry. They can also be part of a program of advanced study wherein a combination of the Foundations of Cooking and Foundations of Baking and Pastry can lead to a degree in Culinary Arts. For those who are not a part of the Culinary Arts industry, these certificates serve as areas of personal interest or study. In order to complete any of these certificates of achievement, it is necessary to also complete the employable skills certificate.

 

All courses from the following (13-13.5 units):
CUL 101 Introduction to the Culinary Arts Profession (2.5)
CUL 102 Principles and Practices of Basic Food Preparation (4.5)
CUL 103 Sanitation and Food Safety (2)
CUL 104 Principles and Practices of Baking and Pastry Arts (4) -or- CUL 106 Practices of Intermediate Food Preparation (4.5)

 The employable skills certificate in culinary arts is designed to provide opportunities to learn the basic fundamentals of culinary arts. The certificate serves as both a career-readiness certificate leading to either employment within the culinary arts industry or continued study leading to a more advanced certificate or degree in the culinary arts, and as an area of personal interest or study.

View Pathways to Completion - Culinary Arts

  Page Title
 
Gainful Employment

Success


Completion

12 Months

Graduation Rate

N/A

Job Placement Rate

N/A

Related Occupations

• Chefs and Head Cooks

• First-Line Supervisors of Food Preparation and Serving Workers

• Cooks, Institution and Cafeteria

 

Financing


Cost of On Campus Living

N/A

Costs Tuition and Fees

$1,560

Books and Supplies

$3,582

Financing Options

• Federal Student Loans = N/A

• Private Loans = N/A

• Institutional Loans = N/A

 

Credential Code: 1, TOP Code: 130630, CIP Code: 12.0500, Standard Occupational Classification(SOC): 35-1011.00