Degree & Certificate Options
The AHC Culinary Arts & Management Program offers certificates of achievement in the
following:
- Baking
- Catering & Events Management
- Dietetic Service Supervision
- Food Production Supervision
- Food Services Production
- Restaurant Management
Baking
Download brochure PDF15 units constitute the certificate.
| CA/FCS 120 | Principles of Foods 1 | 4 units |
| CA 121 | Basic Baking and Pastry | 3 units |
| CA 122 | Advanced Baking and Pastry | 3 units |
| CA 124 | Sanitation, Safety, and Equipment | 3 units |
| CA 323 | Specialty and Wedding Cakes | 1 units |
| CA 324 | Cake Decorating and Decorative Work | 1 units |
| Recommended Electives: | ||
| CA/FCS 123 | Principles of Foods 2 | 2 units |
| FCS 199 | Topics in Foods and Nutrition | .5-3 units |
| CA 149 | Cooperative Work Experience: Occupational (related to Baking) |
15 units constitute the certificate.
| CA 118 | Beverage Management | 1 units |
| CA/FCS 120 | Principles of Foods 1 | 4 units |
| CA 124 | Sanitation, Safety, and Equipment | 3 units |
| CA 129 | Catering and Events Management | 3 units |
| CA 119 | Introduction to the Hospitality Industry | 2 units |
| CA 149 | Cooperative Work Experience: Occupational (related to Catering) |
2 units |
| Recommended Electives: | ||
| CA/FCS 123 | Principles of Foods 2 | 2 units |
| FCS 131 | Life Management | 3 units |
| FCS 199 | Special Topics in Foods and Nutrition | .5-3 units |
| FCS/FSN 109 | Basic Nutrition for Health | 3 units |
| AG 301 | Pairing Wine and Foods | .5 units |
| AG 302 | Advanced Pairing Wine and Foods | .5 units |
20 units constitute the certificate.
| CA/FCS 120 | Principles of Foods 1 | 4 units |
| CA 124 | Sanitation, Safety, and Equipment | 3 units |
| CA 125 | Supervision and Training Techniques | 3 units |
| CA 126 | Food Production Cost, Control and Management | 3 units |
| FCS/FSN 109 | Basic Nutrition for Health | 3 units |
| FSN 127 | Supervised Field Experience-Food Services | 2 units |
| FSN 128 | Supervised Field Experience-Dietetics | 2 units |
10.5 units constitute the certificate.
| CA 125 | Supervision and Training Techniques | 3 units |
| CA 126 | Food Production Cost, Control and Management | 3 units |
| CA 149 | Cooperative Work Experience: Occupational (related to Food Production Supervision) |
2 units |
| CA 159 | Safe Food Certification | .5 units |
| CA 119 | Introduction to the Hospitality Industry | 2 units |
13 units constitute the certificate.
| FCS/CA 120 | Principles of Foods 1 | 4 units |
| FCS/CA 123 | Principles of Foods 2 | 2 units |
| CA 124 | Sanitation, Safety, and Equipment | 3 units |
| CA 119 | Introduction to the Hospitality Industry | 2 units |
| CA 149 | Cooperative Work Experience: Occupational (related to Food Services Production) |
2 units |
32 units constitute the certificate.
| CA 118 | Beverage Management | 1 units |
| CA/FCS 120 | Principles of Foods 1 | 4 units |
| CA 121 | Basic Baking | 3 units |
| CA/FCS 123 | Principles of Foods 2 | 2 units |
| CA 124 | Sanitation, Safety and Equipment | 3 units |
| CA 125 | Supervision and Training Techniques | 3 units |
| CA 126 | Food Production Cost, Control and Management | 3 units |
| CA 129 | Catering and Event Management | 3 units |
| FCS 119 | Introduction to the Hospitality Industry | 2 units |
| CA 149 | Cooperative Work Experience: Occupational (related to Restaurant Management) | 3 units |
| FCS/FSN 109 | Basic Nutrition for Health | 3 units |
| or | ||
| FSN 110 | Nutrition Science | 3 units |
| FCS 131 | Life Management | 3 units |
| FSN 132 | Introduction to Culinology Profession | 1 units |
| Recommended Electives: | ||
| AG 301 | Pairing Wine and Foods | .5 units |
| AG 302 | Advanced Pairing Wine and Foods | .5 units |
| BUS 102 | Marketing | 3 units |
| CA 323 | Specialty Wedding Cakes | 1 units |
| CA 324 | Cake Decorating | 1 units |
| FCS/FSN 134 | Food, Nutrition and Culture | 4 units |
| FSN 133 | Introducation to Food Science | 3 units |
SPOTLIGHT
Chef Robert Weir
Culinary Arts Instructor
"My students can go out and change the world one dish at a time."
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