Culinary Arts
Location: ROC
Program Description
Explore your passion for cooking while developing skills in all facets of the foodservice and hospitality industries. Students will gain invaluable hands-on experience in this one-year program, working special functions as well as daily in the ROC Café and Bakery, our on-campus full-service restaurant. Curriculum includes the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods, as well as customer service, the planning and pricing of menu items, ordering of supplies and the keeping of records and accounts. Nutrition and food safety are also core components of the program.
Culinary Arts Students Learn:
- Kitchen Safety and Sanitation
- Culinary foundations and techniques
- Classical knife cuts, stocks, sauces, cooking methods, butchery, and more
- Product identification, measurement, and flavor profiles
- Commercial kitchen equipment maintenance
- Menu planning, starting businesses, and participating in off-site events and catering requests
Certifications Available:
- Culinary Arts Certificate of Completion
- ServSafe Food Handler Certification
THINGS to CONSIDER:
Dress Code: Black Pants, Non-Slip Shoes
Credit Available:
Meets area "G" approval for UC and CSU admissions
15 high school elective credits per semester
Bakersfield College (Dual Enrollment) pending
- FDSV B50 - Intro to the Foodservice Industry (2 Units)
- FDSV B51 - Food and Nutrition Orientation (0.5 Units)
Career Pathways and Related Occupations:
- Hospitality and Tourism
- Executive Chef
- Sous Chef
- Restaurant Management
- Nutrition
- Food Science
