# Culinary - Advanced (Certificate)

Mt. San Antonio College · 2026-2027 Catalog · Department: Culinary Arts

Source: https://catalog.mtsac.edu/programs/programsaz/culinary-arts/culinary-cert-advanced/

**Business Division  
Culinary, Hospitality, Nutrition & Foods Department**  
The Advanced Culinary Certificate prepares students for employment in restaurants, hotels, catering operations, theme parks, and other foodservice settings. This hands-on program provides training in both foundational and advanced culinary techniques, including hot and cold food preparation, baking, plating, menu development, portion control, and cost control.  
Students gain experience with commercial kitchen equipment and apply their skills in Cafe 91, Mt. SAC’s student-operated restaurant. The curriculum also includes instruction in food safety, front-of-house operations, and hospitality supervision. Elective options allow for specialization in areas such as entrepreneurship and specialty cuisines.

Graduates are prepared for success in the fast-paced culinary industry and earn the nationally recognized Food Protection Manager Certification upon completing the program.

#### Required Courses

| Course | Title | Units |
| --- | --- | --- |
| CUL 101 | Professional Cooking Foundations | 3 |
| CUL 102 | Professional Cooking I | 3 |
| CUL 103 | Professional Cooking II | 2 |
| CUL 104 | Garde Manger | 3 |
| CUL 105 | Baking and Pastry I | 2 |
| CUL 107 | World Cuisines | 2 |
| CUL 111 | Exploring Beverages | 3 |
| CUL 113 | Commercial Food Production | 3 |
| CUL 114 | Dining Room Service Management | 3 |
| CUL 115 | Restaurant Operations | 4 |
| HRM 52 | Food Safety and Sanitation | 2 |
| HRM 56 | Hospitality Supervision | 3 |
| HRM 57 | Hospitality Cost Control | 3 |
| HRM 59 | Introduction to Food and Beverage Management | 3 |
| **Required Electives** | | 2-4 |
| **Choose a minimum of 2 units from the following:** | |  |
| ↳ CUL 91 | Culinary Work Experience |  |
| ↳ CUL 106 | Baking and Pastry II |  |
| ↳ CUL 108 | Cooking for Special Diets |  |
| ↳ CUL 112 | Sustainability in Culinary Arts |  |
| ↳ CUL 117 | Artisan Bread |  |
| ↳ CUL 118 | Specialty Cakes |  |
| ↳ CUL 121 | American Regional Cuisine |  |
| ↳ CUL 125 | Food Service Entrepreneurship |  |
| **Total Units** | | **41-43** |

### Outcomes

##### Program Learning Outcomes

Review Student Learning Outcomes (SLOs) for this program.