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Yavapai College    
2017-18 Catalog 
  
 
  Oct 20, 2017
 
2017-18 Catalog

Culinary Arts Fundamentals Certificate


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The Certificate in Culinary Arts Fundamentals is designed to equip students with basic skills in culinary arts. The program provides instruction in culinary concepts and terminology, kitchen safety and sanitation, equipment usage, basic nutritional guidelines, standard and metric measurements, food costing, and theory and practice in the production of culinary products. Courses emphasize fundamental cooking techniques and preparation methods for hot foods, breakfast items, salads, sandwiches, dressings, breads and pastries.

Credit Hours Required: 17

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Program Outcomes


Upon successful completion of the Culinary Arts Fundamentals Certificate program, the learner will be able to:

  1. Identify and apply culinary principles, nutrition practices, safety and sanitation techniques for basic kitchen and food service operation. (CUL 100, CUL 101, CUL 102, CUL 103, CUL 104)
  2. Identify fruit and vegetable classifications and prepare and use a variety of products. (CUL 101)
  3. Use kitchen small-wares, equipment, knives and bakery equipment. (CUL 100, CUL 101, CUL 102, CUL 103, CUL 104)
  4. Apply food costing techniques and recipe conversions using standard and metric measurements. (CUL 101, CUL 102, CUL 103, CUL 104)
  5. Fabricate meat, fish and poultry products. (CUL 102)
  6. Produce basic stocks, sauces and soups. (CUL 101, CUL 102)
  7. Cook poultry, fish and meat products. (CUL 100, CUL 102, CUL 103)
  8. Produce a variety of cheeses and pastas. (CUL 103)
  9. Produce dressings for salads and sandwiches. (CUL103)
  10. Prepare simple salads, sandwiches, breakfast foods, and hors d’oeuvres appropriate for the food service industry. (CUL 100, CUL 103)
  11. Prepare basic breads, rolls, cakes, cookies, bakery sauces, icings and fillings. (CUL 104)

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