Culinary Arts, Certificate of Completion
Banner Code: 3_NCK_CLNRY
Control Number: 38556
Not Financial Aid Eligible
The Culinary Arts Certificate of Completion Program is provided for students through Coastline College's Special Programs Career Options through Academic Support and Training (COAST) Program.
Classes are taught by Special Programs faculty and mentored by field professionals.
Special Programs at Coastline is happy to host this three-semester program. Students will learn basic food preparation and kitchen safety in their stunning well-equipped modern teaching kitchen. Students will learn entry-level front and back of house commercial kitchen responsibilities. Second-year students earn their ServSafe California Food Handler Certification.
Students graduating with a Culinary Arts Certificate of Completion will be prepared for many entry-level paid employment opportunities within this industry. These jobs include entry-level positions in the fields of Food Preparer, Prep Cook, Dishwasher, Dining Room or Cafeteria Attendant, Food Server, Busser, Expediter, Food Runner, and Cook. In addition to vocational options, students are encouraged to volunteer in their communities through non-profit food service options and participate in community stewardship activities.
Program Level Student Learning Outcomes
Upon completion of this program, students will be able to:
- Demonstrate skills and experience required to take part in basic culinary activities.
- Independently recall and perform best practices while participating in work activities alone or with faculty, managers, staff, students, and customers.
- Become ServSafe certified.
This award confirms that a student has completed a noncredit program that prepares students to progress in a career path or to take degree-applicable courses.
| Course | Title | Hours |
|---|---|---|
| Required Core | ||
| Complete the following: | ||
| Semester 1 | ||
| SPED C001N | Employability Skills | 40 |
| SPED C090N | Culinary Fundamentals | 40 |
| Semester 2 | ||
| SPED C091N | Culinary Basics 1 | 40 |
| SPED C002N | Problem-Solving in the Workplace | 40 |
| Semester 3 | ||
| SPED C092N | Culinary Basics 2 | 40 |
| SPED C009N | Applied Academics | 40 |
| SPED C061N | Vocational Preparation and Readiness | 16-64 |
| Total Hours | 256-304 | |