Download File - Los Angeles Harbor College

Cln Art 125 Breakfast & Lunch Cookery* 3
Cln Art 126 Baking Skills* 3
* Concurrent enrollment required
THIRD SEMESTER
Cln Art 133 Advanced Garde Manger* 3
Cln Art 134 Classic & Contemporary
Cuisine* 3
Cln Art 135 Dining Room & Beverage
Management* 3
Cln Art 136 Restaurant Management* 3
* Concurrent enrollment required
Graduation Plan B – minimum 18 units:
Natural Science
American Institutions
Humanities
English 101
Communications and Analytical Thinking
Health and P.E.
3 units
3 units
3 units
3 units
3 units
3 units
CERTIFICATE OF ACHIEVEMENT IN CULINARY ARTS
MAJOR CODE: 130630
The intense hands-on curriculum is paired with management
practice and concepts to complete the Certificate of
Achievement in Culinary Arts. The students manage
and operate the marquee 1111 Bistro at Harbor with the
popular Signature Dinner Series. The third semester classes
feature the students mastery of the Classic & Contemporary
Cuisines, showcase their skills in Advance Garde Manger
and Charcuterie, a thorough understanding of Restaurant
Management and it’s practical application into Dining Room
and Beverage management.
THIRD SEMESTER
12 UNITS
Cln Art 133 Advance Garde Manger* 3
Cln Art 134 Classic & Contemporary Cuisine* 3
Cln Art 135 Dining Room & Beverage
Management* 3
Cln Art 136 Restaurant Management* 3
*Concurrent enrollment required
Note: A 200 hour kitchen rotation Internship is required for
those who are working toward certification from the American
Culinary Federation Culinarian Certification Program upon
completion of the second semester classes.
Advanced Cook Skills Certificate in Culinary Arts
The student builds on the Cook Skills Certificate requirements
for an advanced laboratory experience that will prepare them
for line- cooks positions, as sauciers, or as workers in the cold
kitchen and/or the bakeshop. The curriculum includes intense
hands-on experience in the cold kitchen, preparations of soups
and sauces, vegetable and starch cookery, short order cooking
in both the breakfast and lunch stations, introduction to basic
baking skills, an understanding of nutrition and menu planning.
SECOND SEMESTER
12 Units
Cln Art 123 Culinary Skills II* 3
Cln Art 124 Menu Planning & Nutrition* 3
Cln Art 125 Breakfast & Lunch Cookery* 3
Cln Art 126 Baking Skills* 3
*Concurrent enrollment required
Note: A 200 hour kitchen rotation Internship is required for
those who are working toward certification from the American
Culinary Federation Culinarian Certification Program upon
completion of the second semester classes.
Cook Skills Certificate in Culinary Arts
The culinary arts program at LAHC provides an intensive
hands-on curriculum that prepares students who complete
the first semester classes for entry level jobs in the food
service industry. The curriculum includes a mastery of
the fundamentals of cookery, aromatics, food fabrication,
product identification and purchasing, and the state required
certification in ServSafe.
FIRST SEMESTER
12 Units
Cln Art 113 Culinary Skills I* 3
Cln Art 114 Aromatics* 2
Cln Art 115 Food Fabrication* 2
Cln Art 116 Product Identification & Purchasing* 2
Cln Art 117 Food Sanitation & Safety* 3
*Concurrent enrollment required
Note: A 200 hour kitchen rotation Internship is required for
those who are working toward certification from the American
Culinary Federation Culinarian Certification Program upon
completion of the second semester classes.
All Culinary Arts courses must be completed with a grade
of “C” or better to earn a certifi cate or AS Degree. G.E.
requirements must follow standard college policy.
2012-2014 General Catalog Degree and Certifi cate Programs * 73