INTERMEDIATE CULINARY ARTS CERTIFICATE OF ACHIEVEMENT |
| Dept. |
No. |
Title |
Units |
|---|
| Required Courses: |
| CART |
1 |
Sanitation & Safety |
3 |
| CART |
3 |
Principles of Cooking |
5 |
| CART |
4 |
Pantry |
5 |
| CART |
6 |
Garde Manger |
5 |
| CART |
33 |
Intro to Baking |
4 |
| CART |
34 |
Intermediate Baking |
4 |
| CART |
35 |
Operations Management (Production Cooking) |
4 |
| BUHM |
50 |
Intro to Hospitality Industry |
3 |
| BUMA |
1 |
Principles of Management |
3 |
| |
Required Business Electives |
3 |
GAINFUL EMPLOYMENT PROGRAM DISCLOSURE: Intermediate Culinary Arts
Total # of Units |
39 |
|
Taxonomy of Programs (TOP) code |
130630 |
SOC code and related occupations
|
|
|
Cooks, Supervisors of Food Preparation and Serving Workers, Food Preparation Workers, Food and Beverage Serving Workers and other Food Preparation and Serving Related Workers |
Classification of Instruction Program (CIP) code |
12.0500 |
|
Program Completion Time* |
36 months |
|
% of graduates that completed within the program completion time |
NA (less than 10 students completed; FERPA restriction) |
|
Program Costs (9-month budget for resident students except for Tuition) |
|
|
Tuition (full certificates) |
$728 |
|
Health Fees |
$28 |
|
Parking |
$40 |
|
Books and Supplies |
$1638 |
|
Room and Board |
$4,338 |
|
Non-Resident tuition |
$205 per unit + $0.25/per unit for Student Center fee |
|