A Grossmont College Certificate of Achievement, and an Associate Degree of Science in Culinary Arts, Baking and Pastry, and Culinary Entrepreneurship are available.
These focus on the development of flexible skills and knowledge essential to becoming a chef. The goal of these skills is to enable the student to understand the workings of food along with the interplay of science, art, and math involved in this field. The Associate degree adds general education skills.
Certificates of Achievement require 13 college credits. There are certificates available in Pastry Cook, Banquet Cook, Prep Cook, and Line Cook.
Culinary Arts classes are taught by a variety of instructors who have degrees as well as professional experience as executive chefs. The program is designed to give the basic principles as well as hands-on experience needed for careers in this field. Classes are enhanced with field trips, guest speakers, and opportunities to work with professionals in the local area.
| Course | Title | Units |
| CA 160 | Quantity Foods Preparation & Production | 3 |
| CA 163 | Food Purchasing for Culinary Arts | 1 |
| CA 165 | Sanitation for Food Service | 1 |
| CA 166 | Menu Management | 1 |
| CA 169 | Essential Skills for Culinary Arts | 3 |
| CA 171 | Intermediate Culinary Skills | 3 |
| CA 172 | Principles of Soups, Stocks, & Sauces Preparation | 3 |
| CA 173 | Principles of Buffet and Catering | 3 |
| CA 174 | Principles of Baking and Pastry Arts | 3 |
| CA 175 | Healthy Lifestyle Cuisine | 3 |
| CA 178 | Fruits, Vegetables, Ice Carving and Competition | 3 |
| CA 180 | Fruits, Vegetables, Ice Carving and Competition | 3 |
| CA 280 | Seminar for Work Experience for Culinary Arts | 1 |
| CA 281 | Work Experience in Culinary Arts | 2 |
| CA 282 | Advanced Work Experience in Culinary Arts | 2 |
|
Total Units:
|
35 | |
|
Select ONE (1) of the following courses: |
||
| HED 155 | Realities of Nutrition | 3 |
| CA 164 | International Cooking | 3 |
| CA 167 | Wines of the World | 3 |
| CA 170 | Intro. to Catering Management | 3 |
| CA 176 | Advanced Baking & Pastry Arts | 3 |
| CA 177 | Commercial Baking | 3 |
| CA 182 | Culinary Arts for Competition | 3 |
|
Total Units:
|
3 | |
|
Total Certificate Units Required
Plus General Education and Elective requirements needed if pursuing degree: |
38 | |
|
Other Courses Available: |
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| CA 183 | Pastry Skills in Bread Baking | 3 |
| CA 184 | Pastry Skills in Chocolate Preparation | 3 |
| CA 185 | Pastry/Sugar Work/Centerpieces | 3 |
| CA 186 | Pastry Skills in Cake Decorating | 3 |
| CA 299 | Plated Entrees | 3 |
| CA 299 | Cooking Techniques of the Far East | 0.5 |
| CA 299 | Regional Main Dishes | 1.5 |